In September, I shared a recipe on the Powell River Books blog for Easy Zucchini Casserole. I discovered the original over at Linda's Crafty Gardener Blog.
As I was eating the tasty dish, I thought the concept would work to make an Easy Chili Rellano Casserole. Here's what I came up with.
Easy Chili Rellano Casserole
1 can whole green chiliesSaute onion. Set aside to cool.
Mozzarella cheese cut into sticks
1/2 cup grated Mozzarella cheese
1/3 sweet onion diced
3 eggs well beaten
1 package refrigerator crescent rolls
1/2 cup grated Colby cheese
Cut Mozzarella cheese into thin sticks.
Grate the two cheeses. I used Mozzarella inside the casserole for that gooey consistency, and Colby for the topping for a toasty flavour. You can use any kind you like. Set aside.
Open the can of whole green chilies. There are four in a can, a perfect size for this casserole. Carefully stuff each with the Mozzarella cheese sticks, trying not to split them open.
Press half of the crescent rolls in the bottom of a lightly greased 9X12 inch baking dish.
Beat three eggs until frothy.
Spoon half of the beaten eggs over the crescent roll bottom crust. Sprinkle half of the grated Mozzarella cheese over the eggs.
Lay the four stuffed chilies on top and sprinkle the top with the sauteed onions and remaining Mozzarella cheese. Then pour the remaining beaten eggs over the top.
Cut the remaining crescent rolls to make four large triangles to cover the top.
Bake at 350 degrees for 20 minutes, or until the top is lightly brown. Sprinkle with the grated Colby cheese and return to the oven for an additional 5-10 minutes, or until it's melted and slightly browned.
Cut and serve warm. This made two large servings for our dinner plus two extras for later in the week. I added a taco salad on the side and it made a hearty fall meal.
Thanks Linda for the inspiration. I find so many great ideas at your Crafty Gardener Blog. -- Margy