Table Talk
Chile Relleno Casserole
Chile season is wrapping up. From August until maybe mid-October, it's not unusual to find large roasters set up along the side of the road, at Farmer's Markets, even in front of grocery stores, filled with roasting chilies. The chilies come from around Colorado, and some from New Mexico. Every year, I buy a bushel of roasted chilies. They're so much more flavorful, and hotter, than what is available in the stores during the year. They get packaged and frozen, and are then available when I'm ready to make green chili, rellenos, or some other tempting Mexican or southwestern dish. Rellenos are one of my passions. They are the dish that I order most frequently at Mexican restaurants, and also the dish by which I judge the quality of the restaurant! But they are messy and difficult to do well at home. I grew up eating a casserole version of chile rellenos. It's delicious and easy. Serve it as a side dish.
Chile Relleno Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ozs green chiles -- whole, sliced or diced
8 ozs sharp cheddar cheese -- grated
8 ozs monterey jack cheese -- grated
1 5 1/2 oz can evaporated milk
4 whole eggs
2 egg whites
Combine milk and eggs. Layer cheese, cheese, chiles, 2 x's in a casserole dish. Pour milk mixture over cheese. Bake at 350 for 45 minutes or until set.
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Per Serving (excluding unknown items): 291 Calories; 22g Fat (66.9% calories from fat); 19g Protein; 5g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 391mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
