Chili Rellenos Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 pablano peppers, roasted, skinned and seeds removed or 6 cans diced green chilies
1 onion, sliced
1 clove garlic, minced
1 tbsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 eggs
3 tbsp. all purpose flour
1/2 C. milk
2 C. Mexican Cheese, shredded
2 C. cheddar cheese, shredded
1-10oz. can of enchilada sauce
1 heaping tbsp. of sour cream
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Directions: |
Directions: Roast the peppers: Spray the peppers with cooking spray an place them on a baking sheet. Set your oven to broil. Broil the peppers just below the broiler burner until the skins are bubbly and dark, about 5-10 minutes on each side. Don't let them get to dark. Place the peppers in a dish and cover them tightly with syran wrap for 20 minutes. Then peel and remove the seeds of each pepper. Split each pepper down the side to lay flat in the baking dish. (You may want to wear protective gloves to peel the peppers). Saute the onion and garlic in the olive oil until tender. Whisk the eggs, milk, flour, salt and pepper together. Combine the two cheeses in another bowl. Lay 1/2 of the peppers in the bottom of a 9x13" baking dish. Layer with 1/2 of the onion mixture, 1/2 of the egg mixture, half of the cheese mixture. Repeat one more time. Bake at 350º for 45 minutes.
SOUR CREAM SAUCE;
In a sauce pan, heat the enchilada sauce over low heat. Add the sour cream and whisk together. Drizzle over the casserole. Heat and serve. |
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