Countdown To Cinco de Mayo: Chiles Rellanos Casserole

Chili Rellanos Casserole

Chili Rellenos are one of my favorite Mexican dishes. This casserole is super easy to make and ever sooo good. It can be a main course, served for a brunch, or cut the casserole into small squares and use as a hot appetizer.  The possibilities are endless.   In this recipe, you can use fresh  green chilies, or canned.  Start by whisking together the eggs, milk, and taco seasoning.  Next place a layer of green chilies in the bottom of  baking dish.  Sprinkle with cheese (mmm cheese) and repeat the chili and cheese layers.  Once you have finished your layers, pour the egg mixture over the chilies and cheese.  Place the baking sheet in a rimmed baking pan.  Fill the rimmed baking  pan with 1/2-inch of water.  Bake for 40 minutes.  Cool the casserole about 10 minutes before serving.
The casserole has a mild spiciness to it and a wonderful chili cheese flavor.  For a spicier casserole add a little more Taco seasoning and/or  use hotter green chilies.

Chiles Rellenos Casserole


Ingredients:

5 large eggs
2 cups whole milk
1 teaspoon Taco seasoning
8-10 whole Roasted, peeled, and seeded Green Chilies about 1 (27-ounce can) whole chilies
2 cups shredded Mexican cheese


Directions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl whisk together the eggs, milk and taco seasoning.  Set aside.

3. Cut chilies in half and add a single layer on the bottom of a 9x13-inch baking dish.

4. Sprinkle one cup of the cheese over the chilies.  Repeat chili and cheese layer.

5. Pour the egg mixture over the top of the chilies and cheese.

6. Place baking dish in a rimmed baking sheet.  Pour ½-inch water into the rimmed baking sheet.
7. Place in a 325 degree F oven and bake for 40-45 minutes or until the casserole is completely set.

8. Remove from oven and cool 10 minutes before serving.

Makes 8 servings

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