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Chile Relleno Casserole ~ Submitted by: Loris Wilson
1 lg. can whole green chiles
ChileMasters recommends the use of roasted Big Jim chile or roasted Poblano if you
want hot
1 lb hamburger
1 med onion (chopped)
5 eggs
1/2 lb Monterrey Jack cheese, grated
1 cup flour
1/2 lb Cheddar cheese, grated
3 cup milk
salt & red pepper to taste
1. Split chile open and remove seeds. Sauté hamburger and onions till done; drain off
excess fat.
2. In a blender, add eggs, milk, flour , salt and red pepper to taste. Blend until well
incorporated.
3. Assemble as follows in a greased 9 x 13 Pyrex dish. Lay flat 1/2 of the opened chilies
on bottom of dish. Spread 1/2 the hamburger mixture and 1/2 of jack cheese and 1/2 of
the cheddar cheese. Repeat this process with the other half of chile, hamburger and
cheeses.
4. Pour the egg and milk mixture over the casserole. Make sure it seeps down into the
bottom of the casserole.
5. Bake at 350 degrees for 50 to 60 minutes. This casserole will puff up to a beautiful
golden brown.
1 lg. can whole green chiles
ChileMasters recommends the use of roasted Big Jim chile or roasted Poblano if you
want hot
1 lb hamburger
1 med onion (chopped)
5 eggs
1/2 lb Monterrey Jack cheese, grated
1 cup flour
1/2 lb Cheddar cheese, grated
3 cup milk
salt & red pepper to taste
1. Split chile open and remove seeds. Sauté hamburger and onions till done; drain off
excess fat.
2. In a blender, add eggs, milk, flour , salt and red pepper to taste. Blend until well
incorporated.
3. Assemble as follows in a greased 9 x 13 Pyrex dish. Lay flat 1/2 of the opened chilies
on bottom of dish. Spread 1/2 the hamburger mixture and 1/2 of jack cheese and 1/2 of
the cheddar cheese. Repeat this process with the other half of chile, hamburger and
cheeses.
4. Pour the egg and milk mixture over the casserole. Make sure it seeps down into the
bottom of the casserole.
5. Bake at 350 degrees for 50 to 60 minutes. This casserole will puff up to a beautiful
golden brown.
| Chile Relleno Casserole |