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Chile Relleno Casserole

posted Aug 10, 2010, 9:17 PM by Dennis Kurc   [ updated Aug 21, 2016, 7:18 PM ]
modified and submitted by Jeremy Papuga (Dennis's son-in-law)

•    1 – 5 or 6 oz can evaporated milk
•    4 eggs
•    12 to 14 mild or medium whole green chiles (like Anaheims!)
•    1.5 teaspoons baking powder
•    ½ teaspoon salt
•    2 Tablespoons flour
•    ¾ lb Monterey Jack cheese, grated
•    ¾ lb Cheddar cheese, grated

Grease a 9” square baking pan.  Mix together the cheeses.  Place half of the roasted and peeled chiles in the bottom of the pan, and cover with half of the cheese.  Add another layer of chiles and then the other half of cheese.  In a mixing bowl, beat together the eggs, milk, baking powder, flour and salt.  Pour egg mixture on top of the chile and cheese.  Bake at 350F until golden brown and bubbling, about 45 minutes.