Email to Debbie Bruce      

Recipe Categories: SomersizinDebB's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CANDY CASSEROLES CONDIMENTS CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT GROUNDBEEF LettuceWraps MEATS MISCELLANEOUS PIZZA PORK POULTRY SALADandDRESSING SAUCES SAUSAGE SEASONINGSMIXES SOUPSandSTEWS SoyBeans VEGETABLES

Chile Relleno Casserole




Source of Recipe


http:www.lowcarbfriends.com/bbs/showthread.php?t=152553 post # 13






Recipe Introduction


Linda Sue writes, "This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey Jack cheese instead of the Pepper-Jack.





List of Ingredients



• 2 (7 ounce) cans whole green chiles, drained well
  
• 8 ounces pepper-jack cheese, shredded
  
• 3 eggs
  
• 3/4 cup heavy cream
  
• 1/2 teaspoon salt
  
• 4 ounces cheddar cheese, shredded
  






Instructions



1. Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half the chiles in the bottom of the baking pan, skin side down, in a single layer.
   
2. Top with pepper-jack cheese.
   
3. Arrange the remaining chiles over the cheese, skin side up.
   
4. Beat eggs, cream and salt well.
   
5. Pour evenly over chiles.
   
6. Top with cheddar cheese.
   
7. Bake at 350° for 35 minutes, until golden brown.
   
8. Let stand 10 minutes before serving.
   






Final Comments


Deb's notes: I buy a large can (27 ounces) of Hatch brand whole chiles at Walmart and freeze the unused half for next time.

My husband loves this recipe!