Prep: 20 Mins Cook: 65 Mins
Plenty of cheddar and mozzarella help cut the spiciness of the chiles in this simple Mexican dish. You save a lot of time but don't lose any flavor by not stuffing the peppers individually.

Chile-Cheese Casserole

Ingredients

  • 6 large Anaheim or poblano chile peppers, roasted (see below)
  • 3 cups grated cheddar cheese
  • 3 cups mozzarella cheese, divided
  • 4 green onions, sliced
  • 4 cups 2% milk
  • 6 eggs
  • 3/4 cups flour
  • 1/4 teaspoon salt
  • 14 fl. ozs. ORTEGA Salsa - Thick & Chunky (Medium)

Directions

  • 6 large Anaheim or poblano chile peppers, roasted (see below)
  • 3 cups grated cheddar cheese
  • 3 cups mozzarella cheese, divided
  • 4 green onions, sliced
  • 4 cups 2% milk
  • 6 eggs
  • 3/4 cups flour
  • 1/4 teaspoon salt
  • 14 fl. ozs. ORTEGA Salsa - Thick & Chunky (Medium)
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