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REC: Chile Rellenos Casserole. I can't wait for the occasion to make it again! Here's what I did:

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Joined: Jul 17, 2006


Posted to Thread #18604 at 2:39 am on Jul 18, 2010

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.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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