Chili Relleno Casserole

9 chili rellenos cooked and peeled
1 lb Monterey Jack cheese, grated
3 eggs, beaten
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper

  • Preheat oven to 350 degrees
  • Spray Pam to bottom and sides of 8X8 baking dish
  • Mix the beaten eggs, milk, salt and pepper in bowl, and put aside
  • Cut open chili’s and line bottom of baking dish with 3
  • Top with Monterey jack cheese and repeat for 3 layers
  • Take egg mixture and pour over whole casserole then put in oven
  • Cook for 20-25 mins until top is golden brown
  • Take out and cool for 5 mins before cutting.

SPANISH SAUCE FOR RELLENOS

  • 2 TBS olive oil
  • ½ medium onion, julienne
  • 1 TBS chopped garlic
  • 1  jalapeno, seeded & julienne
  • 1 red pepper, seeded & julienne
  • 1 yellow pepper, seeded & julienne
  • 1 orange pepper, seeded & julienne
  • 1 roma tomato, seeded & julienne
  • 1  (4 oz) can tomato sauce
  • Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins.  Add the garlic and sauté another minute.  Add tomato sauce, water and simmer for 10 minutes.  Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.

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