Prep time: 15 min | Cook: 45 min | Total: 1 hr | Servings: 6 | Yield: 6 servings
This Chili Rellenos Casserole is whole green chilies filled with Monterey Jack cheese, then baked in an egg batter and coated with more cheese and green chili peppers. A fast vegetarian meal that resembles your favorite Mexican restaurant but doesn’t fry. I order a combination plate with a Chili Rellenos Casserole on it every time I go out for Mexican food. Those packed battered peppers are one of my favorite foods ever. This Chili Rellenos Casserole has many of the same flavors, but it’s fit to feed a crowd in a compact baked shape.
The peppers most commonly used for Chili Rellenos Casserole are anaheim peppers and poblano peppers. You may certainly roast your peppers, but in my experience, using the canned variety is much less work and tastes just as sweet. Try this Chili Rellenos Casserole and enjoy it with your family and friends.
Ingredients:
(2) (7 oz) cans whole green chile peppers, drained
(8 oz) Monterey Jack cheese, shredded
(8 oz) Longhorn or Cheddar cheese, shredded
(2) eggs, beaten
1 (5 oz) can evaporate milk
2 tbsp all-purpose flour
½ cup milk
(1) (8 oz) can tomato sauce
Directions:
1. Preheat oven to about 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly at the bottom of the baking dish. Add and sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix eggs, milk, flour, and pour over the top of the chilies.
3. In the preheated oven, bake it for 25 minutes. Take it away from the oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Add and sprinkle with remaining Jack and Cheddar cheeses, and serve.
Note:
When you’re looking for a spicier version, a spicy cheese like habanero or pepper jack can be used in the filling, or you can add some hot sauce to the egg batter.
Nutrition Facts:
Per Serving: 387.4 calories; 139.9 mg cholesterol; 1449.4 mg sodium; 23.9 g protein; 12 g carbohydrates.
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