CHILI RELLENO BREAKFAST BAKE

 This was super delicious and quite easy.  It would be good for dinner or breakfast (or anytime).

I found it in a Penzey's magazine.

1/4 - 1/2 c butter

2  7 oz. cans diced green chilis, drained

1/2 lb. chorizo sausage, browned and drained (optional but it was sooo good with it in)

1  8 oz pkg shredded cheese

1 8 oz. pkg shredded Monterey Jack cheese

4 eggs

2 c milk

1 c biscuit mix (recipe follows)

1 tsp chili powder

1/2 - 1 tsp fresh ground pepper

Preheat oven to 350.  Melt butter in 9x13 glass baking dish.  Layer the chiles over the butter.  Sprinkle with the browned chorizo.  Layer the shredded cheeses over the sausage.  In a separate bowl, mix together the eggs, milk, biscuit mix, chili powder and pepper.  Pour over the other ingredients in the pan.  Bake at 350 for 30-40 minutes or until golden brown.  

BISCUIT MIX

3 c flour

4 tsp baking powder

1/2 tsp salt

1/2 c shortening (I used butter--haven't bought shortening for decades).

Stir together the dry ingredients then blend in the shortening.  Store in fridge.  

I cut the recipe down so I had just enough for the recipe.