Post by Sheila on Mar 16, 2013 18:14:35 GMT -5
Chile Relleno Casserole Recipe
8 to 10 Anaheim or Poblano chile peppers - roasted, peeled, and seeded. Can substitute with 2 7oz cans whole, fire roasted, chile's
1 white onion, sliced
1 garlic clove, minced
1 Tbs olive oil
dash or two of salt
dash of black pepper
3 eggs
1/2 cup milk
3 Tbs flour
2 cups grated cheddar cheese
2 cups grated jack cheese
Directions:
1.) If roasting your chile's - Turn oven on to broil setting. Place chile's on broil safe sheet or pan. Set directly under broiler flame until all sides of peppers are blistered and charred. You will need to turn them during this process. When chile's are nice and toasted, remove from broiler and cover with plastic. Place covered peppers in a paper bag to finish sweating.
2.) While peppers are sweating, heat olive oil in a skillet and lightly saute sliced onion just until it starts to soften. Add minced garlic and heat for another minute; just until fragrant. Remove from heat and set aside.
3.) In a small bowl, whisk eggs, milk, flour, salt, and pepper together.
4.) Grate your cheese
5.) Heat oven to 350 degrees
6.) Remove chile's from paper/plastic. Peel, and remove seeds.
Assemble Dish:
Lay half of your chile peppers on bottom of 9x13 baking dish. Top with half of your sauteed onions. Pour half of egg mixture over onions. Top with half of cheddar and jack cheese. Repeat again - Peppers, onions, egg mixture, finish with cheese. Bake, uncovered, 350 for 45 minutes. Let sit for a few minutes before serving.
8 to 10 Anaheim or Poblano chile peppers - roasted, peeled, and seeded. Can substitute with 2 7oz cans whole, fire roasted, chile's
1 white onion, sliced
1 garlic clove, minced
1 Tbs olive oil
dash or two of salt
dash of black pepper
3 eggs
1/2 cup milk
3 Tbs flour
2 cups grated cheddar cheese
2 cups grated jack cheese
Directions:
1.) If roasting your chile's - Turn oven on to broil setting. Place chile's on broil safe sheet or pan. Set directly under broiler flame until all sides of peppers are blistered and charred. You will need to turn them during this process. When chile's are nice and toasted, remove from broiler and cover with plastic. Place covered peppers in a paper bag to finish sweating.
2.) While peppers are sweating, heat olive oil in a skillet and lightly saute sliced onion just until it starts to soften. Add minced garlic and heat for another minute; just until fragrant. Remove from heat and set aside.
3.) In a small bowl, whisk eggs, milk, flour, salt, and pepper together.
4.) Grate your cheese
5.) Heat oven to 350 degrees
6.) Remove chile's from paper/plastic. Peel, and remove seeds.
Assemble Dish:
Lay half of your chile peppers on bottom of 9x13 baking dish. Top with half of your sauteed onions. Pour half of egg mixture over onions. Top with half of cheddar and jack cheese. Repeat again - Peppers, onions, egg mixture, finish with cheese. Bake, uncovered, 350 for 45 minutes. Let sit for a few minutes before serving.