Chile Relleno Casserole
Adapted from A Taste of Home
28 oz can of whole green chiles, even better if you can get fresh poblanos. Roast, peel and seed them. If using fresh peppers, about 12
8 oz Monterrey Jack cheese, cut into slices
3/4 cup shredded cheddar cheese
1 1/4 c milk
5 eggs
1/4 cup flour
salt
pepper
hot sauce to taste
Stuff the peppers with the Monterrey Jack cheese, cutting to fit the pepper
In an oiled 13 X 9 pan, place the peppers in a single layer and top with shredded cheddar
Mix the eggs, flour, milk, salt, pepper, and hot sauce and pour evenly over the pepper
Bake at 350 for 40-45 minutes or until a knife comes out clean from the center of the dish
**Edit from my mom. She used to make something very similar. Try and replace some of the flour with corn meal
28 oz can of whole green chiles, even better if you can get fresh poblanos. Roast, peel and seed them. If using fresh peppers, about 12
8 oz Monterrey Jack cheese, cut into slices
3/4 cup shredded cheddar cheese
1 1/4 c milk
5 eggs
1/4 cup flour
salt
pepper
hot sauce to taste
Stuff the peppers with the Monterrey Jack cheese, cutting to fit the pepper
In an oiled 13 X 9 pan, place the peppers in a single layer and top with shredded cheddar
Mix the eggs, flour, milk, salt, pepper, and hot sauce and pour evenly over the pepper
Bake at 350 for 40-45 minutes or until a knife comes out clean from the center of the dish
**Edit from my mom. She used to make something very similar. Try and replace some of the flour with corn meal
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