1 3/4 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cans (7 ounce) whole green chilies, drained
2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
salsa, for serving (optional)
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
- Get full recipe >> Chili Relleno Casserole @ Belly Full