Chili Relleno Casserole
photo by Pellerin
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 198.44 g can whole green chilies, drained (or 2 cans CHOPPED green chilies)
- 946.36 ml grated mixed cheeses (sharp Cheddar, Jack, Asiago, Pepper-Jack, Parm, WHATEVER)
- 157.80 ml fresh cilantro leaves (chopped-believe Brits call it "coriander leaves?")
- 1 large roma tomato, seeded, juiced, chopped
- 1 onion, diced (sweet, Saute' if you have time)
- 4 eggs, separated, yolks in a small bowl, whites in a large bowl
- 4.92 ml cumin
- 2.46 ml chili powder
- 59.14 ml milk
- 59.14 ml flour (or corn masa flour)
- 2.46 ml salt
- 2.46 ml pepper
- 59.14 ml parmesan cheese, grated
- 59.14 ml sour cream
- 226.79-283.49 g can enchilada sauce
directions
- Preheat oven to 350º. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam) - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
- In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
- Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
- not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
- Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+ minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.
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Reviews
-
Hit of the brunch - used crab w/o olives, enchilada sauce. Used the 4 cheese blend, 4 ounces each of cream cheese and mascarpone, the fresh minced onion, cilantro, fresh skinned, seeded and diced Roma tomato. Used the batter recipe w/o beating the eggwhite separately - came out DELICIOUS. Keeper recipe - will be trying with shrimp and sweet fresh corn this summer!
RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers