Chile Relleno Casserole
Ingredients
- 1 large can green chilis, well drained
- 2-pounds block Monterey Jack cheese, grated
- 1/4-pound block cheddar cheese, grated, or to taste
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tsp. baking powder
- 1 egg
- Fresh tomatoes, sliced, optional
Instructions
- Ensure chilis are well drained and seeds are discarded.
- Pre-heat oven to 325°F.
- Spray non-stick baking spray on the bottoms and sides of a 9 x 13-inch glass baking dish; after non-stick baking spray has been applied, lightly butter the bottom and sides of the dish; ensure corners are sprayed and greased.
- Spread 1/2 of Monterey Jack cees on bottom of the baking dish.
- Place 1/2 of chilis on top of cheese; repeat; end with chilis.
- In a medium bowl. add flour, milk, baking soda and egg; beat well until completely combined.
- Pour mixture thinly and evenly over top of baking dish.
- Place in pre-heated oven and for approximately 45 minutes; remove from oven.
- Spread cheddar on top.
- Return to oven and bake for an additional 15 minutes or until cheese has melted.
- Remove from oven and garnish with sliced tomatoes, if desired.
Notes
If a large can of green chilis in unavailable, feel free to substitute four small cans.
Also, important to buy block cheeses and freshly grate when ready to prepare the casserole.
