I just realized the other day that I am approaching my 1,000th blog post! Today’s post is officially #975 and on February 16th I will have done 1,000 posts! Hard to believe! Times flies when you’re having fun! :-) Another thing I find hard to believe is not once in those 975 posts have I ever shared this recipe! Why such a big deal? Because I have been making it for close to 30 years and it’s one of our favorites! More than that….every time I make it for an “occasion” (like breakfast, brunch, or a baby/bridal shower) it has been a HUGE HIT with those who have tried it. As a matter of fact, when I used to work as a morning television talk show producer, it became MANDATORY that I bring this dish whenever we celebrated a crew member’s birthday.
So now that I have done #974 posts…I think it’s time I share this family favorite. I present you with post #975!
Chile Relleno Casserole
Ingredients:
- 1 lb. shredded monterey jack cheese
- 1 lb. shredded cheddar cheese
- 4 eggs
- 4 Tbs flour
- (1) 12 oz. can evaporated milk*
- (1) 16 oz jar salsa
- (1) 4 oz can green chiles
Preheat oven to 350 degrees.
*If you don’t have any evaporated milk on hand (like me when I decided to make this) you can always make your own: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. You can also substitute dry milk for evaporated milk in a recipe. If the recipe calls for 1/2 cup of evaporated milk, use 3 tablespoons of dry milk and about 3 ounces of water as a substitute.
Directions:
In a medium-sized bowl, whisk together the eggs, evaporated milk and flour. Set aside. Spray a 9 x 13 pan with cooking spray.
Spread the can of green chiles over the bottom of the pan. Cover the chiles with all of the cheese. Pour the egg, milk and flour mixture evenly over the cheese. Spread jar of salsa over the top. Bake at 350 degrees for 40 minutes. Allow to cool and set up before serving.
Like I mentioned above, this dish is great for breakfast or brunch, but it’s also a nice change of pace for lunch or dinner too. Serve with some of your favorite muffins and the juice of your choice for a tasty, family-pleasing meal!
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Chile Relleno Casserole
Ingredients
- 1 lb. shredded monterey jack cheese
- 1 lb. shredded cheddar cheese
- 4 eggs
- 4 Tbs flour
- 12 oz. can evaporated milk*
- 16 oz jar salsa
- 4 oz can green chiles
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk together the eggs, evaporated milk and flour. Set aside.
- Spray a 9 x 13 pan with cooking spray.
- Spread the can of green chiles over the bottom of the pan. Cover the chiles with all of the cheese. Pour the egg, milk and flour mixture evenly over the cheese. Spread jar of salsa over the top.
- Bake at 350 degrees for 40 minutes. Allow to cool and set up before serving.
Hi I dont live in the US so i’m not quite sure what green chiles are. I know chillies and they’re really hot and I get the fresh ones. Please help.
Thx in advance
Please log in or create a free account to comment.I wondered the same thing. If they are the same as the green chillies here then this dish would probably be too hot to eat. If they are different, just wondering what I could substitute please.
Please log in or create a free account to comment.Here in the far-western part of the United States the green chiles in question are a very mild unripened chile called an Anaheim chile (or chili.) One brand, Ortega, is so common here that Anaheim chiles are often referred to as Ortega chiles. Poblano chiles are another relatively mild chile used in the same way. Both chiles are often found in Chile Rellanos, cheese-stuffed chiles dipped in batter, fried, and sauced in various ways. The casserole Jillee shares is an example of an easier family-style version of Chile Rellanos often found in this region.
Anaheim and Poblano chiles can also be found fresh here, and you prepare them by roasting them over an open flame till the skin is blistered and brown or black, then putting them in a bag or other container to steam for a few minutes. At that point the outer skin is be very easy to peel off by hand (most people wear kitchen gloves for this, even though these are mild chiles.) After peeling them, you slice them open, remove the stem and seeds, and cut or slice as desired. Canned chiles have this work already done, and usually only contain water, and sometimes a little salt, in addition to the chiles. They just need to be drained before use.
Please log in or create a free account to comment.Usually Jalapeño chilies that are chopped up in a can. Aboard, you can find them in the grocery store in ethnic cuisine aisle.
Please log in or create a free account to comment.Usually Jalapeño chilies that are chopped up in a can. Aboard, you can find them in the grocery store in ethnic cuisine aisle. They are a bit spicey but not too hot.
Jalapeños are significantly hotter than Anaheims and Poblanos, and they are much smaller. Though they are used in poppers, they are not normally used in chiles rellenos. Please don’t use Jalapeños in this dish unless everyone who will be eating it loves hot things.
Margaret, you are sooooooooo correct on this. Besides, green chiles and jalapenos taste different. I love poblanos and anaheims, but can’t stand jalapenos. Anaheims are also sometimes called Hatch chile because they primarily come from Hatch, New Mexico.