A delightful twist on the classic Chiles Rellenos, this casserole is easy to prepare and packed with flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Spray a 2-quart baking dish with non-stick cooking spray.
Using non-stick spray prevents sticking and makes cleanup easier.
Spread the roasted green chili peppers evenly across the bottom of the dish.
Ensure the peppers are evenly distributed for consistent flavor.
Sprinkle the shredded cheddar cheese over the chili peppers.
Shredded cheese melts more evenly than chunks.
In a mixing bowl, whisk together the milk, biscuit mix, and eggs until smooth.
Whisk thoroughly to avoid lumps in the batter.
Stir in the cottage cheese into the batter mixture.
Mix gently to maintain the texture of the cottage cheese.
Pour the batter over the chili peppers and cheese in the dish.
Pour slowly to ensure even coverage.
Bake the casserole in the preheated oven for about 45 minutes, or until puffed and a knife inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain consistent temperature.
Let the casserole stand for 10 minutes before serving.
Resting allows the casserole to set and makes serving easier.
Serve each portion topped with salsa and a dollop of sour cream.
Add fresh cilantro or green onions for extra flavor.
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