SWS: Chiles Rellenos Casserole
Source of Recipe
The original recipe is from "The Big Book of Casseroles" by Maryana Vollstedt and then tweaked by me.
1 can whole green chiles -- drained, seeded
-- and cut lengthwise into
-- quarters (7 ounces)
1 can whole green chiles -- drained, seeded
-- and cut lengthwise into
-- quarters (4 ounces)
1 1/2 cups Monterey cheese -- shredded
1 1/2 cups Cheddar cheese -- shredded
2 tomatoes -- seeded, chopped,
-- and drained
6 green onions -- sliced with part
-- of the green tops (up to 8)
2 large eggs
2 cups milk
or
2 cups half and half
1/2 cup all-purpose flour
1/2 teaspoon salt
dash ground black pepper
1/4 teaspoon cumin
2 drops hot pepper sauce
Preheat the oven to 375 degrees F.
Place chiles in a 7 x 11-inch glass baking dish which has been lightly sprayed with cooking spray. Mix the Monterey cheese and Cheddar cheese together. Place half the cheese in a layer on top of chiles. In another layer place the cut up tomatoes and onions.
In a medium bowl, beat eggs, milk, flour, salt, pepper, cumin, and hot pepper sauce. Pour the batter over the chile mixture and top with remaining cheese mixture.
Bake the casserole uncovered until it is puffy and set approximately 35 to 40 minutes. Let it stand for 7 to 10 minutes before serving.
Makes 5 servings.
Categories: Brunch, Casseroles, Southwest
Recipe typed for you by Judi Mae Phelps.
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