Post by bean on Mar 10, 2007 15:29:29 GMT -5
Chile Rellenos Casserole
1- 1lb 11oz. can whole green chiles*
3 C. shredded cheese (I mix cheddar, montery jack & mozzarella)
4 green onions, chopped
4 eggs
2 C. milk
1/2 t. salt
1/2 C. flour
1/4 (more) shredded cheese for top
Sliced black olives
Salsa or Taco sauce
Oven at 325ยบ
Split chiles lengthwise & remove seeds. Spread 1/2 of the chiles in sprayed 11x 8 glass casserole dish. Sprinkle 1/2 the cheese over the chiles & 1/2 of the green onions. Repeat with the remaining chiles and cheese. Whisk together the eggs, milk & salt, pour over chiles, top with the 1/4 cup cheese, remaining green onions & black olives.
Bake for 50 to 60 minutes. Test for doneness - a knife inserted in the center, comes out clean. Let sit 10 minutes before cutting. Top with salsa or hot sauce.
* I prefer fresh chiles & roast them myself. I use green chiles or poblano, which ever I can get my hands on.
1- 1lb 11oz. can whole green chiles*
3 C. shredded cheese (I mix cheddar, montery jack & mozzarella)
4 green onions, chopped
4 eggs
2 C. milk
1/2 t. salt
1/2 C. flour
1/4 (more) shredded cheese for top
Sliced black olives
Salsa or Taco sauce
Oven at 325ยบ
Split chiles lengthwise & remove seeds. Spread 1/2 of the chiles in sprayed 11x 8 glass casserole dish. Sprinkle 1/2 the cheese over the chiles & 1/2 of the green onions. Repeat with the remaining chiles and cheese. Whisk together the eggs, milk & salt, pour over chiles, top with the 1/4 cup cheese, remaining green onions & black olives.
Bake for 50 to 60 minutes. Test for doneness - a knife inserted in the center, comes out clean. Let sit 10 minutes before cutting. Top with salsa or hot sauce.
* I prefer fresh chiles & roast them myself. I use green chiles or poblano, which ever I can get my hands on.