Bisquick Chili Relleno Casserole
A cheesy Bisquick casserole layered with whole and diced green chilies, cheddar, and Monterey Jack. All the flavor of chili rellenos, no frying required.
Servings 10
Calories 296kcal
Ingredients
- 8 ounces shredded Cheddar cheese
- 8 ounces shredded Monterey Jack Cheese
- 2 tablespoons butter
- 1 7 ounce can whole chilies
- 2 cups milk
- 3 eggs
- 1 cup Bisquick Baking Mix
- 1 4 ounce can diced chilies
Instructions
- Preheat the oven to 325°F. Place the butter in the casserole dish and set it in the oven to melt while it preheats.
- In a bowl, combine the sharp cheddar cheese and Monterey Jack cheese.
- Lay the whole green chilies over the melted butter, covering the bottom of the dish in a single layer. Sprinkle two-thirds of the cheese mixture over the chilies.
- In a separate bowl, whisk together the milk, eggs, and Bisquick baking mix until smooth. Stir in the diced chilies.
- Pour the egg batter over the cheese and chilies. Sprinkle the remaining cheese on top.
- Bake for 45 minutes, until the top is puffed and golden and the center is set.
Recipe Tips
- The casserole is done when the center no longer jiggles and the top is golden brown; a knife inserted near the middle should come out clean.
- Let the casserole rest for 5 to 10 minutes after baking so it firms up slightly and is easier to slice cleanly.
- For a spicier version, swap in pepper jack cheese for part or all of the Monterey Jack.
Nutrition
Calories: 296kcal | Carbohydrates: 10g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 475mg | Potassium: 142mg | Fiber: 0g | Sugar: 4g | Vitamin A: 620IU | Calcium: 417mg | Iron: 0.9mg
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