Tuesday, March 23, 2010

Chili Relleno Casserole


Here is a family favorite that is a wonderful main dish, but I also often serve it as a side with Roast Beef, or with Mexican food.   I usually make a huge batch, because it goes fast.  You can cut the recipe in half if you would like, or make two smaller pans; One for dinner and one for the freezer.... but I always just make the one big ol pan, and it is never too much.  To make this Trim Healthy Mama friendly,  leave out the flour, and replace the milk with half and half or cream or almond milk.

Chili Relleno Casserole
2 and 1/2 pounds whole green chilis or approximately 24 whole chillis (a little less or more is okay)
2 pounds Cheddar  or Montery Jack Cheese (8 cups), shredded
18 eggs
1 and 1/2 cup milk
1 and 1/2 cup  half and half
1/2 cup flour
sour cream

Layer chilies and cheese in a greased 10 x 14 casserole or lasagna pan.  (Lay the chilies out open and flat , side by ,then cover with cheese).  Repeat a second layer.  In a mixing bowl, whip eggs, flour and milk, together;  I ususally use a hand held blender, which , I think, does the best job;  Pour  this over the cheese and green chilies.

Bake at 350 degrees for about 50 minutes, or until lightly golden brown and firm.
Cut into  squares and serve with a dollop of sour cream and/or salsa.






  Lay first layer of chills down like this, adding more to fill in the gaps.




...then cover with first layer of cheese.




Add a second layer of chilies, and then a final layer of cheese.




In a large bowl, put eggs, flour and milk....



Blend with hand held blender or mixer until well blended.




Pour egg mixture over cheese and chilis.





  Bake at 350 degrees for about 50  minutes; or until puffy, lightly browned  and  firm.




Cut into  squares 

Serve with sour cream.
 Enjoy.

8 comments:

Marie said...

Oh, you are making my mouth water. I love this dish mom. Thanks so much for posting the recipe also. Much love!!

Where Your Treasure Is said...

This one came out yummy as well. We're having some for breakfast.

living from glory to glory said...

Please I want just one peice please!! Your such a good cook!
I did get a roast in the oven I guess I will put together your famous casserole also.

Elizabeth said...

O I love that you posted this recipe Mom! :)

Katheryn said...

Ooo, I am going to make this one. Yummy. Mexican food doesn't last too long in our house either. I will let you know how everyone loves it.

Rushing Family said...

Question: How do you cook the chili before assembling the casserole.

Pam Phelps said...

Hi Rushing Family,
To answer your question How to cook the chili before assembling the casserole: We buy our chills from the farms in our area, and they provide the roasting when we buy them; when roasted, we bring them home in a big plastic bag, where they steam, and once home, we can skin them de-seed them, and put them in ziplock bags then freeze. If you are growing chills your self, you can roast them on the barbecue grill or under the broiler in the oven until their skins are blackened, and then let them cool, and then skin them; or for this recipe, you can buy whole canned chilies in the supermarket and those work just was well… they are already skinned. Enjoy.

Pam Phelps said...

Rushing Family,
Just want to add one more thing; once the chills have been roasted and skinned, they are ready to use for any recipe.