Chili Rellenos Casserole

More vegetarian cooking… I was happy with this, and it could certainly be dressed up and modified to suit your tastes. I like recipes that are good but not too complicated, and this qualifies on both counts.

You will need –

  • 14 oz canned green chilies (whole or chopped, whichever you prefer)
  • 8 oz (2 cups) grated Monterey Jack cheese
  • 8 oz (2 cups) grated cheddar cheese
  • 2 eggs
  • 5 oz evaporated milk
  • 1/2 cup milk
  • 2 tbsp all purpose flour
  • 8 oz tomato sauce

1215ChiliR1

Lay half of the chilies in the bottom of a 9×13 baking dish. Cover with half of each of the cheeses, then the rest of the chilies. Mix the eggs, milk, and flour and pour over the top.

1215ChiliR2

Bake at 350 for 25 minutes. Pour the tomato sauce over the top and bake for another 15 minutes.

1215ChiliR3

Sprinkle the rest of the cheese on top and serve (or, I put it back in the oven while I prepared the rest of the dinner to keep it warm and melt the cheese well)

1215ChiliR4

This recipe could be modified in a number of ways to suit your own taste so feel free to experiment. Enchilada sauce could be used instead of tomato sauce. You could use more or less cheese, or different kinds of cheese. You could add black olives, jalapeno peppers, or other types of peppers instead of or in addition to the green chilies. You could add ground beef or chicken. This is a tasty dish and a great starting place for any number of yummy, creative dinners.

Advertisements

About Kris Cunningham

We live in David, Chiriqui Provence, Republic of Panama! This blog is about some of our experiences in our new country.
This entry was posted in food and tagged , , , . Bookmark the permalink.

6 Responses to Chili Rellenos Casserole

  1. oldsalt1942 says:

    Now that looks like something a fella could eat. Of course I’d have to put some ground dead cow meat in there but I get the general drift. Last week at Romero I found some lovely HUGE Poblano Peppers and made stuffed peppers with them. Made my own pico de gallo sauce to go with them and had some refried beans added in. Yummm!

    Like

  2. Kat McKay says:

    I think I would like the enchilada sauce better. I have not had any luck finding the green files. Where did you get yours Kris?

    Like

    • I’m in the USA now so not a problem. When I get back to Panama I’ll have to see if there are any there. Where are you located? If there is a Reba Smith nearby I have heard they have some things you can’t find elsewhere.

      Like

  3. Sunni Morris says:

    Looks delicious!

    Like

Comments are closed.