Chile Relleno Casserole (Lightened up Slightly)
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 9x13 pan
- Serves:
- 10
ingredients
- 765.43 g can whole green chilies
- 340.19 g reduced-fat monterey jack cheese
- 113.39 g longhorn cheese, can substitute medium cheddar
- 2 scallions, white and green parts sliced
- 236.59 ml low-fat milk
- 3 eggs
- 78.78 ml flour
- salt
- pepper
- 1.23 ml garlic powder
- 113.39 g Mexican tomato sauce, with chiles
directions
- Preheat oven to 350°F Prepare a 9x13 pan by spraying it with vegetable oil spray.
- Drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
- Slice cheese into very thin slices. They don't have to be even and it's okay if they crumble a bit.
- Place a layer of chiles into the bottom of the pan. They don't have to cover completely. Cover with a layer of cheese (mix white and yellow) and a sprinkle of scallions. Repeat this, reserving a few cheese slices and scallions for the top of the casserole.
- Stir together milk, eggs, and flour. Season with a little bit of salt and pepper and the garlic powder. Pour this over the layered mix.
- Bake in the preheated 350F oven for 25-30 minutes. It's done when it doesn't wiggle when shaken, it won't brown very much.
- Remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions. Bake 3-5 more minutes, until cheese begins to melt.
- Let this stand at room temperature for about 5 minutes before serving.
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