If any of you like Chile Relleños, then you will like this casserole. It was really yummy. I should have made a relleno sauce to go over the top and that would have finished it off perfectly!
8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded (I used Mozzarella cheese)
1 cup Monterey jack cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 handful fresh cilantro leaves, chopped
This recipe works with lots of different kinds of chiles. Roast peppers under the broiler in the oven (put rack as close to broiler as possible) so that the skin blisters, then peel off most of the blistered skin. Remove stem and seeds, and continue with the recipe. (I am sure you could use canned peppers as well)
Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.
Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Serve with a tomato salad or salsa.
Recipe from this site: http://poblanorecipes.blogspot.com/
(There is any and every poblano pepper recipe known to man on this site, or at least I am pretty sure of it!)
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This sounds really yummy to me. I will have to try it sometime. Do you have a relleno sauce recipe?
ReplyDeleteNeed to find a good one. We used to make one I loved, but can't find it.
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