This succulent chili casserole is easy to prepare, vegetarian and has all the southwestern flavors of the traditional dish, but baked instead of fried!
Ingredients :
- 14 ounces whole green chiles , canned (2 -7 ounce cans)
- 3/4 pound jack cheese , grated
- 1 cup cheddar cheese , grated
- 2 eggs
- 1/2 cup all purpose flour
- 1½ cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How To Make Chile Relleno Casserole :
- Spray a 9×9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
- Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
- In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
- Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!
