05 November, 2002

Chilies Rellenos Casserole | Woman's Day

Filled with shredded Cheddar and Monterey Jack—and lots of mild green chiles—this Mexican-style dish is ideal for cheese lovers and vegetarians alike.

Chiles Rellenos Casserole ingredients
Makes 8 servings
1 (16-oz) can or 4 (4-oz) cans whole mild green chiles, rinsed and drained
4-oz Cheddar cheese, shredded, 1 cup
4-oz Monterey Jack cheese, shredded, 1 cup
2 Tbsp flour
1 (12-oz) can evaporated milk (not sweetened condensed)
6 large eggs
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/4 tsp ground black pepper

Get ready
Heat oven to 350°F. Lightly grease a shallow 2-quart baking dish.

Halve chiles lengthwise; pat dry between paper towels.

Prepare casserole
Cover bottom of prepared baking dish with half the chiles; sprinkle with half the cheeses. Repeat with remaining chilies and cheeses.

In a medium bowl, whisk flour into about 1/4 cup evaporated milk until well blended; then whisk in remaining ingredients until smooth. Pour mixture over chiles and cheese.

Bake and serve
Bake in preheated oven until a knife inserted near center comes out clean and edges just begin to brown, about thirty to thirty-five (30 to 35) minutes.

Nutrtition Info
Cal 262, Total fat 17g, Sat fat 9, Chol 203mg, Sod 357mg, Total carb 13g, Dietary fiber 1g, Pro 16g.

This recipe appeared in Woman's Day Magazine (in the 1980s?).

You might like:
Lazy Chiles Rellenos via The Pioneer Woman
Jalapeño Pie aka Firecracker Pie via She Wears Many Hats

Page Last Updated 29 April 2015

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