Chile Rellenos Casserole

READY IN: 35mins
Recipe by Caroline Cooks

Great anytime--morning, noon or night! Posted for ZWT3.

Top Review by Keee8698

This was very tasty! The only thing I didn't like was how my peppers' skin hardened - I'm not sure why this happened. I used anaheim peppers from our garden and followed the recipe, except I used vegan Daiya cheddar, powdered egg substitute, and plain soymilk. My boyfriend loved it but I couldn't get over the hard pepper skin pieces that kept getting stuck in my teeth...

Ingredients Nutrition

Directions

  1. Quarter the peppers and remove seeds, stems, and veins.
  2. Immerse peppers into boiling water for 3 minutes; drain.
  3. Invert peppers on paper towels to drain well.
  4. Place the peppers in a well-greased 2-quart square baking dish.
  5. Top with 1 cup of Pepper Jack cheese.
  6. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
  7. Beat until smooth with a rotary beater.
  8. Pour egg mixture over peppers and cheese.
  9. Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
  10. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
  11. If desired, serve with picante sauce and sour cream.

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