Saturday, November 16, 2013

Chilie Rellenos Casserole

Recipe adapted from:

3 7-oz. cans whole green chiles
1 pound cheddar cheese, grated
1 pound jack cheese, grated
4 eggs
1 13-oz. can evaporated milk
3 tablespoons flour
1 teaspoon salt
1 6-oz. can tomato paste

3/4 cup salsa

Wash the chiles, removing the seeds, and dry on paper towels, (DON'T SKIP THIS STEP!). Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now. In a medium-sized casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of the chiles, all of the cheddar cheese, the remaining chiles, then all of the jack cheese. Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy. Beat the whites separately for about a minute. Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour. Then spread the tomato paste over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.

Notes & Tips:
I added the salsa to this recipe because I felt like the tomato paste by itself was a little too thick. I really enjoyed this casserole. It came out looking different than I imagined, I think I thought it would look runnier, but really it was nice and firm. It does take a while to cook, but really I think it was worth it. You could certainly add meat if you wanted, but we used this for our meatless meal this week. I served this with Spanish rice.

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