Rosies Eggs Mexicana Chile Casserole Recipes

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
• Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

EASY CHILES RELLENOS CASSEROLE

Steps:

• Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

ROSIE'S EGGS MEXICANA-CHILE CASSEROLE

Steps:

• Combine the eggs, butter, flour, and baking powder. Mix well.
• Stir in cheeses and chilies. Pour into well-greased quiche pan.
• Bake in a 400°F oven for 10 minutes.
• Slice a tomato and place on top. Return to oven.
• Reduce temperature to 350°F, bake another 20 minutes.
• Serve with sour cream and salsa.

CHILE RELLENOS EGG CASSEROLE

Steps:

• Heat oven to 350 degrees and grease 2 small baking dishes. In a large bowl, beat eggs until light and lemon colored. Add all ingredients except chiles. Mix.
• Pour 1/2 cup mixture into each pan and spread. Top with thin layer of green chiles. Top with another layer of egg mixture. Bake about 30 minutes until top is browned and center is firm. It is best served hot from the oven.
• NOTES:.
• If you prefer, you can make this in a 9 x 13 pan, just plan to bake it longer. You can make the egg mixture the night before and assemble just before baking.

CHILAQUILES BREAKFAST CASSEROLE

Steps:

• In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
• Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
• Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
• Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.