Chili Relleno Casserole recipes
Ingredients
- 4 eggs
- 1-1/2 cups milk
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 4 cans 7-ounces each, whole green peppers, split open and any seeds removed
- 4 cups shredded cheddar cheese (1 pound), reserve ½ cup
- 4 cups shredded Monterey Jack cheese (1 pound), reserve ½ cup
- ½ cup shredded pepper jack cheese
- 1-6 ounce can of tomato paste
- ½ cup prepared salsa
- ¼ cup water (optional)
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