Chile Rellenos Casserole

One of my favorite recipes to materialize from my garden harvest this summer, was this recipe for a chile rellenos casserole from my Better Homes and Gardens cookbook.  It’s cheesy, got lots of flavor from the jalapenos, and super easy to throw together.  It’s a great dinner side dish, or it would make a wonderful casserole for a brunch.

 

 

Ingredients:

  • 2 Large, fresh poblano chile peppers, fresh Anaheim chile peppers or green sweet peppers (8 Oz)
  • 1 Cup shredded Monterey Jack cheese with jalapeno peppers or mexican blend cheese
  • 3 eggs, beaten
  • 1/4 cup milk
  • 1/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 1/2 cup shredded Monterey Jack cheese with jalapeno peppers or mexican blend cheese
  • Picante sauce (optional)
  • Dairy sour cream (optional)

Directions:

1) Pre-heat the oven to 450°.  Quarter the peppers and remove the seeds, stems and veins.

2) Submerge the peppers into boiling water for 3 minutes, and then drain well.  Turn them over and pat dry with paper towels.

3) Place the peppers in a well-greased 2 quart square baking dish, and top with 1 cup of the cheese.

4) In a medium bowl combine eggs and milk.  Add flour, baking powder, cayenne pepper, and salt.

5) Beat until smooth with a rotary beater.  Pour egg mixture over peppers and cheese.

6) Bake uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.

7) Sprinkle with the 1/2 cup cheese, and let stand about 5 minutes or until cheese melts.

The finished product should look something like this:

Oh, so pretty with the green of the jalapenos peeking through the cheese.  I do have to say that you must remember that I am the “spice weenie” in our house.  So I only added half of the cayenne pepper that this recipe calls for.  Next time I make this I promised the family a “little” heat will be added to the mix!

What’s your favorite casserole dish?

2 comments

  1. chebandbecky says:

    My first experience with Rellenos was earlier this year in New Mexico. I couldn’t pronounce it and had no idea what it was. After a quick explanation on how to say it and what it was, I thought I’d give it a try. Wow! It was one of the best things I’ve ever tasted. I look forward to trying your recipe…once I find poblano chilis in Ontario.

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