CHILE RELLENO CASSEROLE

CHILE RELLENO CASSEROLE

This is Lisa's recipe. It is so yummy. The other recipe I have used is in the Cowboy cookbook (see below). It is yummy too, but has tons more cheese than this one.

28 oz whole green chiles

1# monterey jack cheese, sliced 1/4" thick, 1" wide, 3" long (I didn't measure just guessed)

5 eggs

1 1/4 c. milk

1/4 c. flour

1/2 tsp. salt

1/8 tsp. pepper

2 c. cheddar cheese

Rinse and cut chiles lengthwise. Place cheese slices inside the chiles. Place in a ungreased 9x13. Mix eggs and milk together. In another bowl mix flour, salt and pepper. Gradually stir in the milk and egg mixture into the flour until it is a smooth batter free of lumps. Pour the batter over the chiles. Sprinkle with cheddar cheese. Cook at 350 for 45 minutes.


ON THE BORDER CHILIES RELLENOS CASSEROLE
Scott gives this a 2 “yumms” up!  Lots of cheese in this recipe.  You might taste just as good with not so much.  Found in Cowboy cookbook pg. 164.

1 (27 oz) can Ortega green chilies (rinse and take out seeds)
1 # EACH Monterey Jack Cheese and sharp Cheddar cheese, grated and mixed together
6 eggs, separated
1 (12 oz) can evaporated milk


Preheat oven to 325.  In a greased 9x13 baking dish put one layer of chilies and one layer of cheese.  Continue with layers of chilies and cheese.  Make about three layers.  Beat the egg whites until stiff.  Fold in the yolks, then the milk.  Pour the mixture over top of layers.  Puncture with fork so egg mixture will work down through cheese and chilies.  Bake for 50 minutes.