Chile Relleno Casserole
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- roasted green chilles-hatch or anaheim
- 1/2 lb
- grated monterey jack cheese
- 1/2 c
- salt to taste
1In a glass loaf pan that has been greased, lay strips of chile (see Preparing Chilis Recipe) on bottom. Add layer of cheese. Continue, ending with a layer of chiles.
2Beat eggs, add milk and 1/2 cup flour and salt. Pour over layers.
3Bake at 350 for 45 minutes. Allow to cool a few minutes before serving.
4TIP: You can de-seed chilis. Leaving the seeds in is where the hotness comes from. This recipe tastes just like the fried rellenos but is much easier to prepare and less fattening! I have also bought the big cans of whole green chilis that can be found at Walmart in the Mexican Food Section.