Chili rellenos casserole

Chili rellenos casserole

Ingredients/Components

• eggs - 3 item
• milk - 2 c
• butter - 1/2 c
• vegetable oil - 1 Tbsp
• Bisquick - 1 c
• lime juice - 1 Tbsp
• chili powder - 1 1
• shredded lettuce - 1 c
• grated Cheddar cheese - 1 lb
• chopped tomatoes - 1 c
• green onion, sliced - 1 item
• can black beans, drained and rinsed - 1 oz
• flour tortillas - 4 item
• can diced green chilies - 1 oz
• garlic clove, pressed - 1 item
• avocado, peeled and diced - 1/2 item

How to make chili rellenos casserole:

In a medium skillet, heat oil over medium heat. Add garlic and chili powder; cook 30 seconds. Add drained and rinsed beans and cook, mashing slightly with back of wooden spoon. Stir in 1/4 cup water and cook over low heat 5 minutes.

Meanwhile, in medium bowl, stir together tomatoes, avocado, green onion and lime juice to make salsa. Wrap tortillas in paper towel and microwave on High 45 seconds. Arrange 1 tortilla on each dinner plate. Scoop about 1/4 cup beans onto each tortilla. Top each with about 1/4 cup salsa and lettuce.

Recipe categories: Egg, Cheese, Main dish.