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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chiles Rellenos Casserole Recipe

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This recipe for Chiles Rellenos Casserole is from A Real Southern Comfort, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 whole New Mexico or Pablano Chilies.
1/2 lb. Monterey Jack Cheese cut into strips.
1 cup grated mild cheddar cheese.
3 eggs.
1/4 cup flour.
3/4 cup milk.
1/4 tsp salt.
Directions:
Directions:
Roast, peel and stem the chilies. Cut a slit down the side of each chile and carefully remove the seeds. (optional) Gently stuff each chili with the strips of Monterey Jack cheese. Lay them side by side in a greased 9 x 13 inch pan. Sprinkle with the cheddar cheese. Beat eggs with the flour until smooth. Add milk and salt. Carefully pour the egg mixture over the chilies and bake, uncovered at 350 degrees for 35 minutes or until a knife inserted in the custard comes out clean and the casserole is lightly browned.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is my all time favorite dish in this whole wide world. Served with refried beans and mexican rice, there is nothing better.

 

 

 

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