Most people that know me know i can't stand any type of peppers, other than an occasional peppadew or bell pepper, any variety other than green. But when i was at my parents', my mom had made this chile relleno casserole that I never would get near, but this time decided to try. Yummm... it was tasty and very easy to make. This would make a great breakfast, snack, or even hors d'oeuvres.
|Layering the chillies and the cheese|
|Making the egg mixture to pour over the chillies and cheese.|
- 4, 4oz cans of whole green chillies, rinsed and drained.
- 1 cup of shredded cheddar cheese*
- 1 cup of shredded jack cheese*
- 4 beaten eggs or 1 cup of egg product
- 1, 12 oz can of evaporated skim milk
- 2 Tablespoons of flour
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cumin
- 1/4 teaspoon of cilantro
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
*Sidenote -- i used a pre-packagaed grated mexican cheese mix.
Grease a 2 quart baking dish.
drain the peppers, remove the seeds and pat dry with paper towels.
Layer half of the peppers lengthwise in the casserole.
Sprinkle with half of the two cheeses.
Repeat a layer of peppers and then the second half of the cheeses.
Combine eggs, milk, flour and seasonings in a bowl.
Stir well and pour over the peppers and cheese.
Bake uncovered at 350°F. for 30-35 minutes.
This is also delicious with a dollop of sour cream or salsa, or maybe both!