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.
- 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)
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?