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chile relleno casserole

Amareels avatar
Recipe by
Nancy Lopez
@Amareels
Amarillo, TX

This recipe comes from a little booklet of authentic Mexican Recipes of Lilia Bonilla Escajeda who resides in Amarillo, Texas. Her recipes are most like New Mexico cooking, which relies heavily on basic food ingredients.

yield 8 serving(s)
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For chile relleno casserole

  • 8
    roasted green chilles-hatch or anaheim
  • 1/2 lb
    grated monterey jack cheese
  • 2
    eggs
  • 1/2 c
    flour
  • salt to taste

How To Make chile relleno casserole

  • 1
    In a glass loaf pan that has been greased, lay strips of chile (see Preparing Chilis Recipe) on bottom. Add layer of cheese. Continue, ending with a layer of chiles.
  • 2
    Beat eggs, add milk and 1/2 cup flour and salt. Pour over layers.
  • 3
    Bake at 350 for 45 minutes. Allow to cool a few minutes before serving.
  • 4
    TIP: You can de-seed chilis. Leaving the seeds in is where the hotness comes from. This recipe tastes just like the fried rellenos but is much easier to prepare and less fattening! I have also bought the big cans of whole green chilis that can be found at Walmart in the Mexican Food Section.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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