Chile Relleno Casserole

Chile rellenos are one of my favorite New Mexican foods, but they require a lot of preparation. Get a whole roasted green chile, peel the chile, clean out the seeds, stuff it with cheese, dip it in batter and deep fry. Way too much work for this busy lady, so rellenos are more of a "restaurant treat" for me!

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

Ingredients:

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

Directions:

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~

~~~Anne