Chili Rellenos Casserole

 

I’ve had many requests for this recipe of late.  (Pardon the picture.  It’s too late to get a better one — all gone 🙂  A friend of mine gave it to me many years ago.  I’ve since modified it quite a bit and made it mine.

Here’s the fun part…

Grating the cheese is part of mise en place, literally “put in place”.  It just means to get all of your ingredients together before you start making the recipe.  Also read the directions so you don’t end up doing something like getting everything all set up for a recipe you need ASAP and then find you need to let it rest overnight (no, you don’t need to for this one; it’ll be done in an hour).

Here’s my mise en place for this recipe…

Simple, eh?  For this dish you will be mixing together some ingredients and then layering them into an 8″x8″ (20 cm x 20 cm) casserole dish.  Here’s the recipe…

Ingredients:

1-1/2 c. (355 ml) milk (I use fat free)

3 extra large eggs

1/3 c. + 2 tbls (65 g) all-purpose flour

7 oz. (200 g) can green chiles (chopped or whole; I usually use chopped, but both work fine)

8 oz. (1/2 lb, 230 g) medium cheddar cheese, grated

8 oz. (1/2 lb, 230 g) monterey jack cheese, grated

8 oz (230 g) can tomato sauce (I use Hunt’s)

7-3/4 oz (220 g) El Pato tomato sauce (aka duck sauce.  optional spicy, mexican tomato sauce.  fyi, it comes in a yellow can with a picture of a duck on it.  hot! but great flavor)

Directions:

Get out an 8″x8″ (20 cm x 20 cm) casserole dish and preheat the oven to 350F (177C).

After you grate your cheese, mix together the two types and save 1/2 c. for the top.

Mix together the milk, eggs, and flour in a large measuring cup with a whisk or immersion blender (aka stick blender).

Now look at your egg mixture to see how much one-third of it will be.  No need to separate it out; just check it out.  It should be about 3/4 c. per layer.  Also visually divide your cheese in half, except for the 1/2 c. on top.

Layer your ingredients as follows:  egg mixture, cheese, chiles, egg mixture, cheese, chiles, and then one more layer of egg mixture.

Now pour your tomato sauce over the top and sprinkle with the remaining cheese.

Bake at 350F for 1 hour.

Serve with El Pato if you like some heat 🙂

Enjoy!

It should look something like this when you place it in the oven…