Chile Relleno Casserole

An easy casserole to put together for a quick flavorful dinner. Cheese filled green chilies in a fluffy egg mixture, spicy, cheesy goodness!

Chile Relleno Casserole

2 (10 oz) cans whole green chilies
6 oz Monterey Jack cheese, cut into strips
8 eggs
2/3 cup milk
1 cup flour
1 tsp baking powder
1½ cups cheddar cheese, shredded

Preheat oven to 350º. Spray a 9″x13″ baking dish with nonstick spray. Drain cans of green chilies. Insert a strip of cheese into each whole chili. Place in baking dish. When all chilies have been filled with cheese and are in the baking dish, whisk together eggs, milk, flour and baking powder in a bowl. Beat until thoroughly combined and smooth. Pour egg mixture over chilies and sprinkle cheddar cheese evenly over top of egg mixture. Bake for 30-35 minutes until egg is puffy, cheese is bubbly, and center is set. Let sit for 5 minutes, slice into squares and serve with salsa and sour cream if desired.

Recipe from yummyhealthyeasy.com

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Monterey Jack Cheese Soup

It is March 6th and it is snowing…it’s a soup day.  This is so easy, plus I usually have all the ingredients on hand.  Grab some bread and have a bowl of warm cheesy soup!

1 cup chicken broth
1 can petite diced tomatoes, drained
1 cup finely chopped onion
1 small can chopped green chilies
4 Tbl butter
4 Tbl flour
salt & pepper to taste
2½ cups milk
2-3 cups shredded Monterey Jack cheese

In small saucepan, combine broth, tomato, onion, and chilies, bring to a boil.  Reduce heat and simmer for 10 minutes. Remove from heat and set aside.

In soup pot, melt butter and stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to boil, cook and stir for about 1 minute or until thickened.  Slowly pour in vegetable mixture.  Reduce heat to low, stir in cheese.  Cook and stir over low heat until cheese is melted.  Ready to serve.

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