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Puffy Chile Rellano Casserole Recipe

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This recipe for Puffy Chile Rellano Casserole is from The Doherty 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 (7oz) cans whole green chilis (jalapenos if you're really brave or half and half)
5 corn tortillas cut in wide strips 1 - 1 1/4 inches
12 - 16 oz shredded Monterey Jack cheese (depending on how heavy you want the
cheese)
1 14 1/2 oz can peeled, diced tomatoes
6 large eggs
1/2 C milk or half & half
1/2 tsp each salt, pepper, ground cumin, garlic powder and cayenne (chipoltle
powder instead of jalapenos for heat)
1/4 tsp onion salt & paprika
Directions:
Directions:
Open green chilis and remove seeds if desired and lay half the chilis side by side on the bottom of a well greased 9 inch square baking dish.

Top with half the tortilla strips, half the cheese and half the tomatoes
Repeat layers using up remaining green chilis, tortillas, tomatoes and cheese.

Beat together eggs, milk, salt & pepper, cumin, garlic powder,& onion salt. Pour evenly over the casserole, sprinkle with paprika.

Can be covered and stored in refrigerator over night. Allow one hour to come to room temp before baking. Bake until puffy and toothpick in center comes out clean.

Let sit for 10 minutes before cutting into squares and serving.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I used to play a lot of golf and this casserole was brought to a luncheon by a member of our golf team. It's so good I begged for the recipe. It was also a favorite on Christmas Eve when Victoria made her Mexican feast.

 

 

 

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