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Upside down Chili Relleno Casserole

September 19, 2016

 For a week night dinner, it's a quick and easy one. Most of the ingredients you have in your pantry. Canned whole green chilies, canned refried beans, eggs and cheese. You got this. Check out my new batter bowl, and all the other bowls, they are made by my friend Emma and she sales them here in Nosara! I love all of them, but then I am a total bowl freak. 

 The chilies lay flat and so pretty into my Iron Skillet. I love the precut parchment rounds.

 

 

 

 

 

 

 

 

 

 

 

 I love these bowls they are so pretty and so useful.    

 

 

 

 

 

This is right before I flipped it over.

Be brave, you can do it, run a knife around the edge and place a plate over the pan and flip.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Can whole green chilies, you should get about 6 of them in each can. 

1/2 cup of  Monterey Jack cheese with jalapeño chile peppers, shredded

1/2 cup Cheddar, shredded

4 eggs, lightly beaten

1/4 cup milk

1/3cup all-purpose flour

​1/2 teaspoon baking powder

1/4 teaspoon cayenne pepper

1/8 teaspoon salt and pepper 

1 small can refried beans

 

Preheat oven to 400 degrees.  Grease a 9 inch round pan, or cast iron skillet and line with parchment paper. Spray with cooking spray. Set aside.

Open up the chiles and lay flat onto parchment paper, put 1 Tablespoon or more of the beans on each chili.

In medium bowl, combine eggs, milk, flour, baking powder, cayenne pepper and salt and pepper. Beat with whisk until smooth.

Put half of the cheese on top of the beans, pour on the egg mixture. Add the rest of the cheese, add more if you like.

Bake for 20 minutes or until golden on top and a knife inserted into the egg mixture comes out clean. Let stand for 5 minutes and then turn onto serving plate. Enjoy.

 

  

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