Chilies Rellenos Casserole

Submitted by twissis

"I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
• 1 tablespoon butter or 1 tablespoon margarine
• 1⁄2 cup onion (chopped)
• 8 eggs
• 1 cup sour cream
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 6 corn tortillas (5 1/2 in size, cut into sml pieces)
• 2 cups shredded monterey jack cheese (roughly 8 oz by weight)
• sour cream (to serve as garnish)
• salsa (to serve as garnish)

directions

1. Preheat oven to 350°F.
2. Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
3. In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
4. In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
5. Stir in tortilla pieces + cheese & pour over chilies.
6. Bake 25-30 min or till a knife inserted in the center comes out clean.
7. Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
8. TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

Reviews

[saflowerlady]

Being a Texas girl I can share a quick fix to adding more of the corn tortilla "flavor". Toast the strips of corn tortilla first in the oven with non stick olive oil spray. This keeps it from blending in with wet items too much. Also, if you don't have the fabu...Chili relleno, use serranos. I also like to add tomatoes, and cilantro, too! Yum.

 

[duonyte]

As written, the recipe is not at all spicy and was a bit doughy for my taste. I made a second batch (half the recipe), using 7 oz of green chiles and 1/3 cup flour. I'd reduce the flour further. I sauteed about 5 oz fresh chorizo sausage with the onions and layered this on top of the chiles. Like another reviewer, I toasted my tortillas, but I just throw them on a gas burner and let them sit there for a few seconds. This version was a 4 star for me. I thought the filling was more stodgy than quiche-like, and will reduce flour further

 

[ChelseaW]

This was very yummy. It definitely had more of a quiche like texture but the flavors were awesome. I'm putting this in my brunch cookbook because I think it would be perfect for that!

 

[Marcasite Queen]

The dish was easy to put together and pretty tasty, but very bland - it definitely needs more seasoning! Next time, I would add more salt & pepper, and use a spicier salsa for garnish.<br/>Made for ZWT8.

 

[Bayhill]

Delicious! I've made quite a few chile relleno casseroles but none have had corn tortillas in them, so I was intrigued by their use in this recipe. I cut my tortillas up into 1/2" pieces and that worked very well. This dish goes together very quickly and easily, so it made a flavorful, quick dinner. I served this with "light" sour cream and homemade salsa. The leftovers were served for breakfast the next morning. Thank you for sharing this wonderful recipe...it is a keeper!<br/>*Made for 2010 Football Pool*