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Chile Relleno Casserole Recipe

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Chile Relleno Casserole image


This recipe for Chile Relleno Casserole, by , is from The Gomez Family Cookbook , 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!

Shanae Ruezga


10 Chile Poblanos
5 jalapeños
¼ white onion
4 garlic cloves
4 large Roma tomato’s
Chicken bullion
Queso Fresco
Mexican blend cheese mix

Preparing Chilies

Roast Chile Poblanos on the grill until roasted evenly. As Chilies are ready,
place in a plastic bag so they can sweat and release the peel. Check to see
if the Chile peel is ready and if not place back in bag and microwave for 30
seconds and let sit for 20 minutes. Now Chilies should be ready to be
peeled, destemmed, opened, seeded and rinsed. Cut into three pieces and
lay flat on a plate.


Boil jalapeños, garlic, onion, and tomatoes. Once cooked, remove items from water but save tomato/chile water. Blend content and add chicken bullion for salt. It should be pureed and not too thick. You can add the tomato/chile water if needed. Turn oven on to 350º to warm while you prepare casserole.

Preparing the Casserole

First take queso fresco and crumble entire rolI into a bowl, then take a 7x11 glass baking pan and pour some sauce in (enough to cover the bottom of the pan. Next, take your chilies and cover the bottom of the pan as you would with lasagna noodles. Now take your queso fresco and sprinkle to cover chile and repeat using the Mexican blend cheese. Add a little sauce and repeat steps until all ingredients are layered. Last layer should be Mexican blend cheese. Place in oven for 30 minutes or until cheese is browned. When done, let cool for 10 minutes and enjoy!




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