Chile Relleno Casserole
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 eggs
- 5 stalk asparagus
- 29.58 ml flour
- 1.23 ml salt
- 946.36 ml shredded sharp cheddar cheese
- 946.36 ml shredded monterey jack cheese
- 354.88 ml milk
- 2.46 ml pepper
- 88.74 ml salsa (optional)
- 59.16 ml sour cream (optional)
- 3 (595.33 g) can jalapeno peppers or (595.33 g) can chipotle chiles
directions
- Lightly grease 9x13 baking dish.
- Beat eggs, milk and spices in medium bowl to blend.
- Arrange chiles from one can on bottom covering bottom completely.
- Sprinkle 1/3 of the cheese.
- Repeat layers twice.
- Pour egg mixture over all.
- Pre-heat oven to 350 degrees. Bake until casserole slightly puffed in the center and golden brown about 45 minutes.
- Place Asparagas sprouts on top of Relleno about 30 minutes into the baking time.
- Top with sour cream and salsa (opt.).
- Everybody has raved about this dish and some claim it to be a real "plate licker".
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RECIPE SUBMITTED BY
I am presently in the process of starting a new Personal Chef business here in Kamloops BC. The service will also include executive catering and catering services for smaller groups not exceeding 100.
Sometimes the light's all shinin' on me;
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Lately it occurs to me What a long, strange trip it's been.