Easy Chile Relleno Casserole

Submitted by Hazelruthe

"This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 236.59 ml half-and-half
• 2 eggs
• 78.78 ml flour
• 3 (340.19 g) can whole green chilies
• 226.79 g monterey jack cheese, grated
• 226.79 g cheddar cheese, grated
• 226.79 g can tomato sauce

directions

1. Beat Half& Half with eggs and flour til smooth.
2. Split open the chilies, rinse and remove seeds.
3. Wipe dry with paper towels.
4. Mix together the cheeses setting aside 1/2 cup cheese for the topping.
5. In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
6. Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
7. Bake uncovered for 1 hour at 375 degrees.
8. Enjoy!

Reviews

[techilady]

I made this with 3 large fresh Poblano peppers. I also used a prepackaged Mexican cheese mixture. When I made it, I wondered whether it would be better with enchilada sauce instead of tomato sauce. As it turned out, it is absolutely perfect! I cooked it just a bit longer because it was just a little runny - but not too bad. I did dry my peppers also. The extra cook time softened the fresh peppers a bit more- which was good. I will definitely make this again. I have always wanted to make stuffed Chile Relleno peppers, but with this recipe I will never need to learn! So easy - and tastes just like the ones made with eggs at restaurants! Thanks for this awesome recipe!!! Also - I thought with all the cheese it would be thick and cheesy, but to my delight - the egg mixture combined with the cheese and turned into a light fluffy, cheesy texture. Yummy!

 

[The Spice Guru]

Thanks, Hazelruthe! Finally a GREAT recipe for this dish! I doubled the recipe and put just a pinch of cayenne, cumin, cinnamon and clove into the sauce. DELICIOUS!

 

[Hey Jude]

This was delicious. I used two 5 oz. cans of whole chile peppers and so used a bit less cheese but the stated amount of egg mixture. It baked up beautifully at just 45 minutes...my oven runs a bit hot. No runniness, which is something I worried about and I'm sure it's the 'dry with paper towels' instruction that helped with that. I'll definitely make this again....we love chile rellenos but I hate the filling, dipping and frying. It's nice to get all the same flavors in a casserole! Thanks Hazelruthe for this recipe :)

 

[PrairieHarpy]

i used chopped chilies instead of whole, fat free half and half instead of regular, eggbeaters instead of eggs, and a 1 pound mexican blend shredded cheese instead of the two 1/2 pounds (basically a pre-sold mix of jack, cheddar, and maybe asagio or something). used the tomato sauce and flour as called for. not sure how i could lighten it up anymore than that. DH's cholesterol is high, so i'd like to use less full fat dairy than i have been lately but i think this wouldn't survive that. it survived everything else nicely tho. very yummy and quick to prep! thanks.

 

[kayak_bob]

I really liked the propostions of egg to chile to cheese. I substituted 8 fresh poblano chiles (charred, steamed, & seeded) and added 1t ground cumin to the egg. Used 11x7" pan.