Chile Relleno Casserole

Chile Relleno Casserole Recipe

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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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
45 Min
Cook:
45 Min
Method:
Bake

Ingredients

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

How to Make Chile Relleno Casserole

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.

Printable Recipe Card

About Chile Relleno Casserole

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




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