Chile Relleno Bake

Ingredients

• 2 cans (4 Oz. Size) Whole Green Chilies, Cut In Half And Seeded, Drained On Paper Towels
• 2 cups Shredded Mexican Style Cheese Or Pepper Jack Cheese, Divided
• 1 pound Shredded Mexican Style Beef (See My Recipe Box) Or Ground Beef
• 4 whole Eggs
• ¼ cups Flour
• 1-½ cup Milk
• 1 teaspoon Frank's Hot Sauce
• ¼ teaspoons Garlic Powder
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper

Preparation Instructions

Cut green chilies in half and place half in a lightly greased 2-quart shallow baking dish. I used an 11 x 7 inch dish. Add 1 1/2 cups of the shredded cheese. Top with the shredded beef mixture and then layer the remaining chilies and set aside.

Beat together the eggs and flour until smooth. Add the milk, Frank’s, garlic powder, salt and pepper. Blend well and carefully pour the egg mixture over the casserole.

Bake in a 350ºF oven for about 45-50 minutes or until a knife inserted in the center comes out clean. Top with the remaining 1/2 cup cheese and place back in the oven for a few minutes until cheese is melted. Let stand 5 minutes before serving.

Enjoy!

Notes:
Instead of the shredded beef, you may also brown a pound of lean ground beef with 1 cup of chopped onion, season lightly with salt and pepper. Use in place of the shredded beef.
We like to top the bake with diced tomatoes, green onions, sour cream and maybe a few sliced jalapenos.