Chile Relleno Casserole
Source of Recipe
The Oregonian 01/1502
List of Ingredients
Makes 4 to 6 servings
8 whole Anaheim chilies, charred, peeled and seeded (see note); or 2 cans (7 ounces each) whole green chilies, drained, rinsed and patted dry
1/2 pound Monterey jack cheese or asadero cheese, cut into 8 sticks
3 eggs
1 jalapeno chile, seeded and minced (see note)
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup milk
1 cup grated cheddar cheese (4 ounces)
Recipe
Preheat oven to 350 degrees. Oil a 9-by-13-inch baking dish.
Stuff each chile with cheese stick and place it in baking dish.
Beat together the eggs, jalapeno, flour, salt and milk in a bowl; pour over chilies. Sprinkle cheese over top.
Bake for about 35 minutes, or until golden brown. Cool for 10 minutes before serving.
Note: To roast chilies, place in a preheated 450-degree oven on cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots. Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Or, hold over gas burner, turning until all sides are charred. Place in a bag or covered bowl for about 10 minutes. Skin should peel right off.
Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
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