Sunday, January 10, 2010

chili relleno casserole

i received this recipe from a work colleague a while back and thought i'd try it today. i've never had or made chile relleno, so i can't say how close this recipe comes to the real thing, but it is seriously, one of the best dishes i've ever much so i felt compelled to share it, with a few minor tweaks.


3x 7oz cans whole green chilies
1/2 - 3/4 lb sharp cheddar cheese, grated
1/2 - 3/4 lb monterey jack cheese, grated
4 eggs, separated
1x 12oz can evaporated milk (not sweetened condensed milk)
3T flour
salt & pepper to taste
16oz enchilada sauce (highly recommend the Sweet Creek brand; i found it at new seasons and used the hot one, but it comes in mild and medium as well)

  • remove seeds and flatten chiles
  • put half in a greased casserole (i used a wide pot that could go in the oven)-make sure it's fairly deep because the egg mixture will rise like a souffle
  • cover with the cheddar cheese
  • layer remaining chiles
  • cover with the monterey jack cheese
  • beat egg whites until stiff
  • in another bowl, mix egg yolks, evaporated milk, salt, pepper and flour
  • fold in the egg whites
  • pour over chiles and cheese
  • bake uncovered at 325 degrees for 1 hour
  • pour enchilada sauce over and bake uncovered for an additional 30 minutes
  • remove from oven and allow to rest for at least 15 minutes before enjoying

the above picture DOES NOT do this recipe justice, but i had one picture left on my SD card and let's face it, i was starving and not really in the mood to take a better one...

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