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Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
nonstick spray
20 ounce can whole green chiles
1 cup shredded cheddar cheese (divided in half)
1 cup shredded Monterey jack cheese (divided in half)
1 cup shredded pepper jack cheese (divided in half)
8 large eggs
1 cup evaporated milk (can use half-and-half or cream instead)
2/3 cup flour
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp seasoning salt (like Lawry's)
3/4 tsp black pepper
Restaurant -style salsa for serving
Directions:
Directions:
1. Preheat oven to 350 degrees. Spray 9 X 13 inch pan with nonstick spray.

2. Open can of whole green chiles and drain completely. If they are not already slit open, slit open on one side and remove all seeds from the center.

3. Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.

4. Top the chiles with 1/2 cup each of the shredded cheddar cheese, Monterey jack cheese, and pepper jack cheese.

5. Repeat by layer the remaining chiles on top of the cheese, and top with 1/2 cup each of the shredded cheeses.

6. In a large bowl, whisk together 8 eggs, 1 cup evaporated milk or cream, 2/3 cup flour, 1 tsp baking powder, 1/2 tsp kosher salt, 1/2 tsp seasoning salt, and 3/4 tsp black pepper.

7. Pour the egg mixture evenly over the cheese and chiles.

8. Bake at 350 for 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.

9. Let stand for about 5 minutes before serving. Serve with restaurant style salsa for those who want a bit more heat.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is from thefoodcharlatan.com.

 

 

 

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