Friday, September 09, 2005

Recipe: Chile Relleno Casserole

A neighbor recently asked me for a good recipe for food to bring to a breakfast meeting at work. She wanted something easy, inexpensive, and somewhat unique. Here is the recipe I shared with her.

Chili Relleno Casserole

4 Servings

7 ounces green chiles, whole (from jar or can)
9 ounces shredded Monterey Jack cheese
3 large eggs, beaten
2 cups milk
1/2 cup flour
1/2 teaspoon salt

Remove seeds from the chile and then cut the chiles into 1/2" x 1" pieces.

Spray a casserole dish with spray oil. Layer chiles in the bottom, then add a layer of cheese. Repeat with more chiles, then another layer of cheese.

Mix the beaten eggs, milk, flour, and salt until thoroughly combined. Pour over chile-cheese layers.

Bake in preheated 350-degree oven for 40 minutes. Remove from oven and let cool enough to cut in squares. Serve warm.

For my neighbor's breakfast meeting, I suggested using muffin tins, making individual little Chile Relleno cups. Spray with cooking oil and reduce the cooking time a little.


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