Wednesday, May 28, 2008

Chile Relleno Casserole...

4 eggs
1 1/2 cups whole milk
2 tablespoons all purpose flour
1/2 teaspoon pepper (per your taste)
1/4 teaspoon salt (per your taste)
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar cheese
4 cups shredded Monterey Jack cheese ( just get a bag of chedder/jack mixed shredded cheese and add to my own taste)

This serves all of us, so I figure this is enough for 6-8 servings. Freezes well too!

Assorted garnishes such as chopped tomatoes and cilantro, sliced green onions and avocados, or salsa of your choice
Spray a 9x13-inch glass baking dish with non-stick cooking spray. Beat first 5 ingredients in a medium bowl to blend. Arrange chiles from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese and let stand 30 minutes. (Can be prepared 1 day ahead. Cover dish and refrigerate.)

Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Cut into squares and serve with assorted garnishes sprinkled on top.

I usually roast 5 or 6 chiles instead of using canned. Peel, stem and seed them, then split open and proceed. Talk about stinging hands, lol

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