Friday, April 3, 2009

chile rellenos casserole

How many of you have made chile rellenos? I have and although they were yummy I didn't want to repeat the experience. I tried ordering one from a restaraunt and they were too spicy. So when I saw a recipe for a casserole years ago I made them and loved them. I made them for the overnighters during Liz's wedding; thinking they could be made into an appitizer and I think they could. I made them again last night and served them to my quilt class this morning. It's basically a quiche.


For brunch or dinner, your family will love this take off on the classic stuffed, fried chilies.


4 4-oz. cans whole green chili peppers, rinsed and drained-( locally these cans range from .79-1.29 @- HEB was the cheapest 2 years ago)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese (4 oz,.)

4 beaten eggs or 1 cup frozen egg product, thawed

1 12 -oz. can (1 ½ cups) evaporated skim milk

2 Tbsp. all-purpose flour

½ tsp. seasoned salt

½ tsp. garlic powder

½ tsp. ground cumin

¼ tsp. dried cilantro, crushed (optional)

¼ tsp. ground black pepper

Flour tortillas (optional)

Crushed red pepper or paprika

Sliced green onion (optional)

Grease a 2-quart rectangular baking dish. To remove any excess moisture, pat the drained peppers with paper towels. Halve peppers lengthwise; remove seeds, if desired. Place half of the chili peppers in the bottom of the dish. Sprinkle with half of both cheeses. Place remaining chili peppers in the dish; sprinkle with the remaining cheese. Combine eggs or egg product, milk, flour, seasoned salt, garlic powder, cumin, cilantro, if desired, and black pepper; beat with a wire whisk or rotary beater till smooth. Pour over chili peppers and cheese.

Bake, uncovered, in a 350 oven for 30 to 35 minutes or till set in the center. Stack tortillas; wrap in foil. During the last 10 minutes of baking, place tortilla in oven to soften.

Before serving, sprinkle casserole with crushed red pepper or paprika and green onion, if desired. Pass warm tortillas. Makes 8 main-dish servings.

Nutrition facts per serving: 201 cal., 13 g total fat (7 g sat. fat), 135 mg chol., 482 mg sodium, 9 g carbo., 0 g fiber, and 15 g pro. Daily Value: 18% vit. A, 31% vit. C, 34% calcium, and 8% iron.

So here's how I did it: I added a layer of corn tortilla's for the bottom crust and a light sprinkling of cheese then another layer of tortilla's after the first layer of chilies. Leaving out the flour would be just fine. I did not use any flour tortillas; just served with a fork on a plate. If you take out all the seeds it is not spicy. I put about 1/16 teaspoon of chili powder in the eggs and none on top. I used one bunch of green onions in the dish-not on top and couldn't tell they were there. Serve with diced tomatoes or salsa.

J. did not like it. A. did. Roger and I love it. I could see adding a layer of taco meat or brisket or chicken to it.


Mel said...

sounds yummy!

EPVCorier said...

I liked it! Thanks for having us over this morning it was really nice to learn how to make the quilt!