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delicious chile rellenos casserole

★★★★★ 2
a recipe by
Tammy T
Phoenix, AZ

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/

★★★★★ 2
serves 4
prep time 20 Min
cook time 20 Min

Ingredients For delicious chile rellenos casserole

  • 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
  • 1/3 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    cayenne pepper
  • 1/8 tsp
  • 1/2 c
    shredded cheddar cheese (2 oz)
  • picante sauce (optional)
  • sour cream (optional)
  • ***********************************************
  • To save time, can use: 1 (8 ounce) can whole green chilies, seeded and dried with paper towel

How To Make delicious chile rellenos casserole

  • 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.

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