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Chile Relleños Casserole




Source of Recipe


unknown


Recipe Introduction



This is a great take-along for pot luck meals-and it is
always the first thing to disappear. Be prepared for lots
of compliments.


List of Ingredients




6 eggs, beaten
2 cups half and half
1/2 teaspoon salt
1 Tablespoon wheat gluten
2 cups shredded cheese, such as cheddar
2 cups shredded cheese, such as Monterrey jack, mix cheeses
together
2 cans (4oz each) Ortega chilies, whole or chopped. If whole
cut in half lengthwise, remove any visible seeds.
white pepper to taste
1 teaspoon Coleman's mustard powder (or other dry mustard)



Recipe



Spray sides with non-stick spray, and then generously butter
bottom of an 8 by 11 in glass baking pan. (I put the butter
in and melt it there)

With blender mix together: eggs, half and half, salt,
pepper, mustard, gluten and about half of the cheese.

Place 1 cup shredded cheese in bottom of pan reserving 1 cup
for top.

Arrange chilies in single layer on top of cheese in the
bottom of the casserole dish. Pour on the egg mixture.

Cook in a 375 degree oven, 25 minutes, or until set. (Knife
inserted near center comes out clean)

Just before completely set, add reserved cheese to top.
Return to oven for 10 minutes until cheese is well melted.

If desired, at this point you may add as a sauce, any canned
enchilada sauce pre-heated on stove top (or in microwave.)
Our family enjoys this just as it is and we serve guacamole
or sour cream or bottled salsa as an accompaniment.
This keeps well and can be taken to work and re-warmed in
the microwave.