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I’ve had this in my recipe list for a while. It turned out delightful and half a recipe worked great for our small family unit. (and a willing neighbor to try it)
I tried a combo of parmesan, mozzarella and cheddar cheeses. I would probably stick to just the cheddar next time.
I have whole hatch chilies prepped and ready in the freezer, but apparently they also come in cans.
Chile Relleno Casserole
1/4 of the pan
1 hour, 10 minutes
- 12 ounces whole green chilies, fire roasted – 1.5 cans or 8-10 chiles
- 1 1/4 cups Monterey Jack cheese shredded
- 1/2 cup cheddar cheese shredded
- 3 large eggs
- 3/4 + 2 tbl cups milk (2% or whole or oat)
- 2 tbl all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Preheat oven to 350 degrees.
- Spray a small pyrex dish with nonstick cooking spray.
- Cut chilies open by slicing from top to bottom and remove any stems.
- Layer half of the cut chilies in the bottom of prepared casserole dish.
- Sprinkle with half the Monterey Jack and cheddar cheese.
- Layer with the second half of the cut chilies and the remaining cheese.
- In a medium bowl whisk together eggs, milk, flour, baking powder, salt and black pepper.
- Pour the egg mixture over the cheese and green chilies.
- Bake for 35-40 minutes or until lightly browned on the edges and set in the middle. (turn 1/2 way thru)
- Cool 7-10 minutes before slicing.
- Top with Pico de Gallo, chopped cilantro and sour cream.
This was a fantastic recipe, easy and delicious!
In the fall when the roasted hatch chiles are ready, i prep a 1/2 bushel – some I chop and weigh into 4.5 ounce packages. Some i leave whole and in 3s or 4s into baggies. I just haven’t gotten used to the roasted skin, so i wash them all and rub it all off.
This recipe is half what is in the original. If you have a bigger group to feed, double the ingredients and use a 9×13 pan!