This is one of our favorite Sunday Brunch meals! Chile relleno casserole, chilaquiles, pinto beans and Jerry likes to add a flour tortilla to his. YUM!! The chilaquiles aren't "authentic" but they work for us! :) I heat up some enchilada sauce and crush in some corn tortilla chips, kinda like Mexican grits! The pinto beans were leftover from last night. The chile relleno casserole recipe is below the picture.
Chile Relleno Casserole
6 or 7 green chiles, roasted and peeled (or use one 7-ounce can of diced green chiles)
4 cups grated cheese (I use 2 cups cheddar and 2 cups goat cheese)
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoon all-purpose flour
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Place the green chiles in the pan and cover with the cheese. Beat eggs, milk, baking powder, salt and flour together in a medium bowl. Pour over green chiles and cheese. Bake 40 to 45 minutes or until set and top has browned a bit.