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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chili Rellenos Casserole Recipe

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This recipe for Chili Rellenos Casserole is from Whitley Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 - (7 oz) Whole Green Chilis (or see below under Personal Notes to make your own Roasted Green Chili's)

8 oz Monterrey Jack cheese, shredded

8 oz Longhorn or Cheddar Cheese, shredded

2 eggs, beaten

1 (5 oz) can evaporated milk

2 Tbsp All-Purpose flour

1/2 cup milk
1 (8 oz) can tomato sauce

Directions:
Directions:
Pre-Heat oven to 350º

Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses. Cover with remaining chilies.

In a bowl, mix together the eggs, milk and flour and pour over the top to the chilies.

Bake in the pre-heated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top and continue baking another 15 minutes.

Sprinkle with remaining cheeses and serve.

Number Of Servings:
Number Of Servings:
3 adults
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Roasted whole green chilies:
Roll 6 fresh green chilies in tinfoil with 2 Tbsp water, and cook on BBQ grill on medium heat until tender (about 15 min). Chilies should be moist and tender, a tad of blackening and skin should easily peel off.
This gives and added flavor to the dish as the Roasted chilies will shine through.
Serve with some refried beans and flour tortilla's and definitely don't forget the Cold Beer

 

 

 

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