15 ounces chili with beans 1 can sliced ripe olives
drained and divided :
2.2-ounce can 1 small onion
finely chopped 15 1/2 ounces golden hominy :
drained 1 cup shredded sharp cheddar cheese Combine chili and half of olives; spoon into a lightly greased 1 1/2-quart cass erole. Top with onion and hominy, and bake at 350?F for 25 minutes. Sprinkle w ith cheese and remaining olives; bake an additional 5 minutes. By Gail Shermeyer <4paws@netrax.net> on May 02, 1998.
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Today im going to share with you the best Chile relleno casserole perfect to surprise you family for breakfast and is also the best recipe if you Love Chile rellenos but don’t like the process of frying them this are in my world somewhat healthy ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️ Make 2 casseroles
PRO TIP!!!! Make sure the batter is nice and fluffy and it’s not runny before pouring
Ingredients: 7 peppers poblanos, hatch or Anaheim 6 eggs at room temperature 1/2 tsp black pepper 3/4-1 tsp salt 1/2 tsp baking powder 1/3 APF (all purpose flour) 1/4 cup milk or heavy cream Optional: 1/4 onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and mixed together Shredded queso Oaxaca or your favorite melting cheese For the salsa: 4 roma tomatoes Chile serranos or jalapeños Chile de árbol 1/8 onion 1 garlic clove 1/2 tsp oregano 1/2 tsp black pepper Salt I’m using 2 tsp 1 serving of love ????
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