Chili Rellenos Casserole


Food 2013 032

I am not a fan of chiles.  Ever.  I don’t like overly spicy or hot things but when I saw this recipe I knew that my children would love it because they are always asking for authentic ethnic foods.  Although I don’t make authentic anything I thought this would make them happy.

I found this recipe on Pinterest, Chile Rellenos Casserole from Winner Dinners.   I made the recipe pretty much as it was posted except that I did not have 1 lb. of jack cheese so I used a combination of extra cheddar cheese and Monterey cheese and I didn’t have tomato paste so I used drained diced tomatoes on top.

Verdict:

So for this chile hating Mommy – I loved this dinner.   Both children asked for it in the lunches the next day.  I had just enough for them to have small pieces for leftovers.  That, in my house, is the sign of a hit.

The chiles were flavorful without being hot.  I made sure to get every last seed out of the chiles and trimmed a bit of membrane that was left inside the chiles.  This made it flavorful without the heat.

Ingredients:
  • 3 7-oz. cans whole green chiles
  • 1 1/2  pound cheddar cheese, grated
  • 1/2 lb. Monterey jack cheese, grated
  • 4 eggs,  separated
  • 1 13-oz. can evaporated milk
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 cup of diced, drained tomatoes

Directions:

  1. Pre heat oven to 300 degrees.  Spray an 8×8 pan with non-stick spray.
  2. Rinse the chiles, removing the seeds and any leftover membrane, and dry on paper towels.
  3. Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl.  This will go on top of the casserole later, so you can place it in the refrigerator for now.
  4. In your prepared pan layer 1/2 of the chiles splitting them up one side and then pressing flat into the pan to make the bottom layer.  Then add  2/3 of the cheddar cheese over the chiles.   Then slice the remaining chiles open and layer them over the cheddar cheese.   Then add all of the Monterey jack cheese and the rest of the cheddar.
  5. Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt to the yolks, beating until frothy. Beat the whites separately for about a minute. Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed.  Pour the egg mixture over the chiles and cheese.
  6. Bake at 300 for 1 hour. Then spread the diced tomatoes over the top.  Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.

 

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