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Chile Relleno Casserole
6 servings
Ingredients:
4 eggs
1 ½ cups whole milk
2 tablespoons all purpose flour
½ teaspoon pepper
¼ teaspoon salt
6 fresh poblano chiles, roasted, peeled and stemmed and seeded, then split partially open (or 3
7-ounce cans whole green chilies, split open)
4 cups shredded cheddar cheese
4 cups shredded Monterey Jack cheese
Herdez Salsa Casera
Assorted garnishes such as chopped tomatoes and cilantro, sliced green onions and avocados, or salsa of your choice.
Roast peppers until blackened and place in a plastic grocery bag to steam until cool enough to touch. Scrape off skin, cut stems out of peppers trying to leave peppers intact, but remove all seeds.
Spray a 9x13-inch glass baking dish with non-stick cooking spray. Beat first 5 ingredients in a medium bowl to blend. Arrange chiles in prepared dish. Stuff each chile with about half a cup of each cheese. Sprinkle the rest of the cheese over all the chiles. Pour egg mixture over cheese and let stand 30 minutes. (Can be prepared 1 day ahead. Cover dish and refrigerate.)
Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Serve each chile with assorted garnishes and Salsa Herdez on top, if desired.
6 servings
Ingredients:
4 eggs
1 ½ cups whole milk
2 tablespoons all purpose flour
½ teaspoon pepper
¼ teaspoon salt
6 fresh poblano chiles, roasted, peeled and stemmed and seeded, then split partially open (or 3
7-ounce cans whole green chilies, split open)
4 cups shredded cheddar cheese
4 cups shredded Monterey Jack cheese
Herdez Salsa Casera
Assorted garnishes such as chopped tomatoes and cilantro, sliced green onions and avocados, or salsa of your choice.
Roast peppers until blackened and place in a plastic grocery bag to steam until cool enough to touch. Scrape off skin, cut stems out of peppers trying to leave peppers intact, but remove all seeds.
Spray a 9x13-inch glass baking dish with non-stick cooking spray. Beat first 5 ingredients in a medium bowl to blend. Arrange chiles in prepared dish. Stuff each chile with about half a cup of each cheese. Sprinkle the rest of the cheese over all the chiles. Pour egg mixture over cheese and let stand 30 minutes. (Can be prepared 1 day ahead. Cover dish and refrigerate.)
Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Serve each chile with assorted garnishes and Salsa Herdez on top, if desired.