Delicious Chile Rellenos Casserole

Tammy T

By
@ttodd4jesus

This is so good! You may want to double up! I like spicy, but you can tone down the spice and use plain monterey jack cheese. Use cheeses that you would like. I love the fresh peppers in this and the two kinds of cheeses. Served with picante sauce and sour cream - unbelievable!



picture from:chef#1522598/food.com


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Ingredients

2
fresh poblano chile peppers, fresh anaheim chile peppers, or green sweet peppers (8 ounces)
1 c
shredded monterey jack cheese with jalapeno peppers or mexican-blend cheese (4 ounces)
3
beaten eggs
1/4 c
milk
1/3 c
all-purpose flour
1/2 tsp
baking powder
1/4 tsp
cayenne pepper
1/8 tsp
salt
1/2 c
shredded cheddar cheese (2 oz)
picante sauce (optional)
sour cream (optional)
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To save time, can use: 1 (8 ounce) can whole green chilies, seeded and dried with paper towel

Directions Step-By-Step

1
Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square or round baking dish. Top with 1 cup of the monterey jack cheese.
2
In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
3
Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheddar cheese. Put back in oven for 5 mins. Take out of oven and let stand about 5 minutes. If desired, serve with picante sauce and sour cream.

About this Recipe

Course/Dish: Vegetables
Regional Style: Mexican
Hashtags: #cheesy, #spicy, #Relleno