Chili Rellenos Casserole

I love Chili Rellenos, either with the meat or not. This is without. SO easy and SO good! Packed with Protein! 

Chili Rellenos Casserole 



4 whole Roasted, Peeled, And Seeded Green Chiles (or 1 - 4oz canned green chilies) 
1 cup Monterrey Jack Cheese, Grated 
3 whole Large Eggs or Egg beaters equivalent 
1 cup whole Milk (Not skim see Cook's Notes) 
Salt And Black Pepper To Taste 
1/4 teaspoons Smoked Paprika 
Dash Cayenne Pepper 

Preheat oven to 325 F. 

Mix together eggs, milk, salt, pepper, paprika and cayenne. 
Set aside 

Cut chilies in half and add a single layer of chilies on the bottom of a square baking dish. 
Top chilies with half the grated cheese. 
Repeat with another layer of chilies and another layer of cheese. 

Slowly pour egg mixture all over the top. Add more cheese if you like. (MORE is BETTER!!!) 

Place square dish into a larger baking dish or rimmed baking sheet. 
Pour in 1/2 inch of water and bake for 30 to 35 minutes, or until completely set. 

Cut into 6 squares and Enjoy! 

Cook's Notes: Requires whole milk as a minimum. Ad a splash of cream or half'n'half for richness. Needs the fat or finished product gets watery as it sits.