Picture of Chile Relleno Casserole

Do you like Chile Rellenos,
but don't like to all the mess of frying them?
Try this great recipe.... without all the FAT!

Easy Chile Relleno Casserole

I use a large 9 x 15 baking dish and double the recipe

1 brick of jack cheese, cut in strips
1 can (27 oz) Ortega original fire roasted whole green chiles
washed, remove seeds and pith
(you can use a smaller can, if you only want one
layer of chiles. Instead of two.)
4 eggs
1/3 cup milk
½ cup all purpose flour, unsifted
½ teaspoon baking powder
1 cup (4 oz.) shredded sharp Cheddar cheese
1 jar of salsa
You can prepare this casserole in the morning or the night before.
Bake just before serving. The soufflé - like casserole has layers of
cheese-stuffed chiles under the egg and stays puffy for about 5 minutes from the oven.
Grease your shallow 1 ½ quart baking dish
(or whatever size you are using)
Arrange chiles side by side in bottom of pan.
I lay the outside of the chile touching the bottom of the pan.
Divide jack cheese strips evenly among chiles.
Then I like to top the cheese with more chiles, because I like a lot of chiles!
outside of chiles facing up.

With an electric mixer beat eggs until thick and foamy
(about 3 minutes),
then add milk, flour, and baking POWDER,
beat until smooth as possible.
Pour egg batter over chiles, moistening evenly the surface
of all the chiles.
Sprinkle with cheddar cheese. Bake uncovered in a 375 degree
oven for about 30 minutes or until
casserole is puffed and appears set…when gently shaken.

Garnish with olives, sour cream, avocados and salsa.

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Enjoy your meal, have some corn mango salsa on the side!
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