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  • Chili Relleno Casserole

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    Chili Relleno Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 whl Anaheim chilies, charred, peeled and seeded (see note), or possibly 2 cans (7 ounces each) whole green chilies, liquid removed, rinsed and patted dry
    • 1/2 lb Monterey jack cheese or possibly asadero cheese, cut into 8 sticks
    • 3 x Large eggs
    • 1 x jalapeno chili, seeded and chopped (WEAR GLOVES)
    • 1/4 c. all-purpose flour
    • 1/2 tsp salt
    • 3/4 c. lowfat milk
    • 1 c. grated cheddar cheese (4 ounces)

    Directions

    1. Preheat oven to 350 degrees. Oil a 9-by-13 inch baking dish.
    2. Stuff each chili with cheese stick and place it in baking dish.
    3. Beat together the Large eggs, jalapeno, flour, salt and lowfat milk in a bowl; pour over chilies. Sprinkle cheese over top.
    4. Bake for about 35 min, or possibly till golden. Cold for 10 min before serving.
    5. Note: To roast chilies, place in a preheated 450-degree oven on cookie sheet, turning after 10 min, and continue roasting till skins blister and blacken in spots. Or possibly, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, till skin is charred on all sides. Or possibly, hold over gas burner, turning till all sides are charred. Place in a bag or possibly covered bowl for about 10 min. Skin should peel right off.
    6. Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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