How to Make Chili Rellenos Casserole
Chili Rellenos Casserole is the perfect accompaniment to a Mexican night at home and is loaded with rich flavours. Traditionally, the Chili Rellenos are dished up using poblano peppers that are stuffed with meat and cheese, coated with a batter and then deep-grilled/fried. However, this recipe is very easy to make and allows you to enjoy the spicy taste of Chili Rellenos without using any complicated method. Moreover, it is the best recipe for a busy week night and good enough for company.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Yield: 6 servings
Utensils: oven, baking dish, bowl, whisk or spoon, serving plate, cooking spray
Ingredients:
Whole green chile peppers (drained): 2 cans (about 7 ounce)
Monterey Jack cheese (shredded): 8 ounces
Cheddar cheese (shredded): 8 ounces
Large eggs (beaten): 2
Evaporated milk: 1 can (about 5 ounce)
All-purpose flour: 2 tablespoons
Salt: ¼ teaspoon
Milk: ½ cup
Tomato sauce: 1 can (about 8 ounce)
Instructions
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1
Before mixing the ingredients, preheat your oven to 175 °C (350 °F) and then use some cooking spray to coat a large baking dish.
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2
Spread half (3 ½ ounces/1 can) of the whole green chile peppers evenly at the bottom of the greased baking dish.
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3
Top the pepper’s layer with half (4 ounces) of the Monterey Jack cheese and Cheddar cheese.
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4
Sprinkle with the remaining whole green chile peppers and set aside.
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5
Now break two large eggs into a medium mixing bowl and beat them using a whisk until they are watery and foamy.
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6
Whisk in 5 ounces of evaporated milk, and 2 tablespoons of all-purpose flour.
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7
Sprinkle with ¼ teaspoon of salt and continue mixing until it forms a rich topping.
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8
Now drizzle this flour-egg mixture over the top of the green chile peppers.
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9
Place the baking dish in the pre-heated oven and bake for 20 to 25 minutes or until it is light brown on the edges.
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10
Take out the baking dish from the oven and gently pour 8 ounces of tomato sauce evenly over the top.
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11
Set the baking dish back in oven and bake for another 12 to 15 minutes.
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12
Finally remove the dish from oven and place your Chili Rellenos Casserole on a large serving plate.
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13
Sprinkle it with the remaining Cheddar and Jack cheese and serve warm.
: 2 cans (about 7 ounce)
Monterey Jack cheese (shredded): 8 ounces
Cheddar cheese (shredded): 8 ounces
Large eggs (beaten): 2
Evaporated milk: 1 can (about 5 ounce)
All-purpose flour: 2 tablespoons
Salt: ¼ teaspoon
Milk: ½ cup
Tomato sauce: 1 can (about 8 ounce)Next%20stop%3A%20Pinterest "Pin It")
