Anaheim Chili Casserole
8 Anaheim Chiles; roasted, peeled and seeded
3 EGGS
1 1/2 cupsMonterey Jack cheese with peppers or regular jack
1 1/2 cupMilk
1/2 cupFlour; plus 1 tbsp
1 pinchSalt and Pepper
1/2 teaspoonCumin
1 dashCayenne; if you like some heat
Sauce
1/2 cuponion; diced
1 16-oz canTomatoes; dice, in juice
1/2 teaspoonCumin
1/2 teaspoonBlack pepper
2 dashesCinnamon
garlic; minced
Anaheim Chile Relleno Casserole with Red Sauce Preparation
You've adjusted the recipe from 6 (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.
Clean your peppers of seeds and veins, cut in half width wise
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease, I use butter
Layer ? the chilies, then ? the egg mixture, then ? the cheese
Repeat layers, top with just a small dash of Cayenne if you like a little heat
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.
While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.
3 EGGS
1 1/2 cupsMonterey Jack cheese with peppers or regular jack
1 1/2 cupMilk
1/2 cupFlour; plus 1 tbsp
1 pinchSalt and Pepper
1/2 teaspoonCumin
1 dashCayenne; if you like some heat
Sauce
1/2 cuponion; diced
1 16-oz canTomatoes; dice, in juice
1/2 teaspoonCumin
1/2 teaspoonBlack pepper
2 dashesCinnamon
garlic; minced
Anaheim Chile Relleno Casserole with Red Sauce Preparation
You've adjusted the recipe from 6 (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.
Clean your peppers of seeds and veins, cut in half width wise
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease, I use butter
Layer ? the chilies, then ? the egg mixture, then ? the cheese
Repeat layers, top with just a small dash of Cayenne if you like a little heat
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.
While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.