Chile Relleno Casserole

Submitted by Peggy L.

"My family and I really enjoy Southwest foods. Chile relleno are one of our favorites, however; time does not always allow for the time involved in preparing chile rellenos. This recipe is easy and quite good."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4

ingredients

• 680.38 g can whole green chilies
• 453.59 g monterey jack cheese, grated
• 3 eggs, beaten
• 14.79 ml flour
• 4.92 ml baking powder
• 44.37 ml milk
• 4.92 ml garlic salt
• 4.92 ml ground cumin
• 1 small red bell pepper, diced

directions

1. Remove all of the seeds from the Chiles.
2. Place a layer of Chiles in and ungreased baking dish 9x13.
3. Then place a layer of cheese followed by a layer of Chiles and continue layering untill all of the Cheese and Chiles have been used.
4. Mix the eggs, flour, baking powder, milk, garlic salt, cumin and red bell pepper together and pour over the top.
5. Bake in a preheated oven at 350 degrees for 25 minutes.
6. Serve with salsa on the side.

Reviews

[Sharon123]

I made this along with your cilantro rice and Joanne's Sweet and Hot Pickles for a lovely supper. So good with salsa and easy and quick too! Made for Pick a Chef(PAC) event, spring 2014.

 

[Pierre Dance]

Delightful! I whipped this up for lunch today. The only change I made was to use Garlic Granules, I have to watch the sodium. I put the garlic and the Cummin seeds through the spice mill just before I added them. I served it with a Red and Green slaw dressed with Key Lime Juice, hot, buttered flour tortillas and a Nut-Brown Ale from the local micro-brewery. My guests invited themselves back for lunch tomorrow to finish off the leftovers. I think I'll add grilled Charizo and hot buttered corn tortillas and more ale, of course. Thanx for posting this great recipe. Pierre