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cheezz

so is this Chile Rellenos Casserole from orchid (in Tried n True) - not too spicy at all...


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Joined: Jul 17, 2006

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Posted to Thread #18686 at 4:53 am on Jul 29, 2010

cheezz: I made the 9x13, so will put the amounts I did in brackets - it certainly is a forgiving recipe! I cut it into 21 pieces as we also had muffins and breads. As the main breakfast dish, I would say it easily made 12 main-dish servings.

Chile Rellenos Casserole

Serving Size: 8 [12]

2 lg. can Whole green chiles [3 cans]
1 Pound Cheddar Cheese,Shredded **
1/2 Pound Monterey Jack Cheese,Shredded **
** [2 lb bag shredded Mexican 4-cheese blend]
5 Eggs, beaten [8 eggs]
1 Tablespoon Flour,Heaping [1-1/2 Tbl. heaping]
1/2 Teaspoon Cumin [3/4 tsp. cumin seed, crushed]
1/2 Teaspoon Salt [3/4 tsp.]
1 lg. can Evaporated Milk,Whole [1 can + 2/3 cup]
Tomato Sauce [half an 8-oz. can]

Remove seeds from peppers and drain on paper towels.
Grease casserole dish and line with chiles. Spread cheeses on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes [45 min] or until set. [cover with foil for last 15 min. if browning too much]. Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.

cheezz notes: I mixed up the egg/flour/milk/spices the night before, and cleaned the chiles. So it went together very fast the next morning.

Link: http://eat.at/swap/forum1/155154_REC_Chile_Rellenos_Casserole_I_cant_wait_for_the_occasion_to_make_it_again_He


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