When I came across the following recipe for kind of a "faux" chile relleno casserole that involved none of the above prep and NO FRYING, I thought "no way", and filed the recipe card away. So... I was fumbling around in the kitchen the other day trying to figure out what to make for a weekend brunch and came across the recipe. I had all the ingredients for the casserole on hand, so I thought I'd give it a go. Oh my goodness! It was quick (5 minutes of prep!), easy, and absolutely delicious!!! This one gets filed under "love it". I will definately be making it again. (My husband said I'll be making it again SOON!)
Here's the recipe:
CHILES RELLENOS CASSEROLE
courtesy of Casa del Granjero in Albuquerque, New Mexico
1 cup green chile, roasted, peeled, and chopped (Check the freezer section at the grocery for chopped green chile. It's already prepped for you :-)
2 eggs, slightly beaten
1 1/4 cups sharp cheddar cheese, shredded
1 1/4 cups Montery Jack cheese, shredded
1/2 cup flour
1 t. baking powder
1 1/2 cups milk
Garnish suggestions: shredded lettuce, diced tomatoes, diced avocado, diced onions, sour cream, salsa
Preheat oven to 350 degrees.
In a large bowl, mix the first seven ingredients, stirring until well incorporated.
Pour the mixture in a buttered 9x9 baking dish or a 10" pie pan.
Bake for 50 minutes or until fully set.
Remove from oven and let stand for 5 minutes.
Slice, garnish, and serve.
Hugs and blessings~