Chile Relleno Casserole Recipe

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Chile Relleno Casserole

Nancy Lopez

By
@Amareels

This recipe comes from a little booklet of authentic Mexican Recipes of Lilia Bonilla Escajeda who resides in Amarillo, Texas. Her recipes are most like New Mexico cooking, which relies heavily on basic food ingredients.


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Serves:

8

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

8
roasted green chilles-hatch or anaheim
1/2 lb
grated monterey jack cheese
2
eggs
1/2 c
flour
salt to taste

Directions Step-By-Step

1
In 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.
2
Beat eggs, add milk and 1/2 cup flour and salt. Pour over layers.
3
Bake at 350 for 45 minutes. Allow to cool a few minutes before serving.
4
TIP: 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.

About this Recipe

Course/Dish: Side Casseroles, Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican