Chile Relleno Casserole
An oldie but a goodie, I took this classic Chile Relleno Casserole and improved it by roasting my own poblano chilies instead of using canned.
Ingredients
- 1 large can roasted whole green chiles such as Ortega, drained and split open (or better, roast your own poblano peppers)
- 1 pound shredded jack cheese
- 1 pound shredded mild cheddar cheese
- 6 large eggs
- 1 12 – ounce can evaporated milk, (you can use reduced-fat)
- Salt and pepper to taste
Instructions
- Heat oven to 350F.
- Starting with cheese, layer the chilies, and the cheese in a casserole dish.
- Mix together the milk and eggs, beat well; pour over chiles and cheese.
- Bake 45 minutes. Allow to cool for 5 – 10 minutes before cutting.
- Serve hot or warm
Notes
You can easily make this in advance. Put the cheese and peppers into the casserole dish, cover, and refrigerate. Beat the milk and eggs in a separate container. Pour over cheese and chiles just before you are ready to cook.
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