Chile Relleno Casserole
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1 large can whole green chiles or (Laura's Recommendation!!)
a quart-sized ziplock bag of whole roasted, peeled green chiles
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1 lb. grated Monterrey jack cheese
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1 sliced onion
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4 eggs
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13 oz. can evaporated skim milk
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¼ c. flour
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½ t. salt
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8 oz. can tomato sauce
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8 oz. salsa
Preheat oven to 325°. Spray a large lasagna pan with
non-stick cooking spray or olive oil. Place half of chiles in a single
layer in the dish. Cover with half of the onion slices. Sprinkle
with half the cheese. Repeat layers with remaining chiles, onions and
cheese. Combine eggs, milk, flour and salt in a large bowl and beat with a
wire whip mixture is blended and without lumps. Pour egg mixture over
cheese and chiles. Bake until a knife inserted into center comes out
almost clean (appx. 40 minutes.) Remove casserole from oven. Mix
tomato sauce with salsa and pour over casserole. Return pan to oven and
bake an additional 10-15 minutes until edges are browned. Let stand 10
minutes before cutting.
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Notes from Laura: Mmmmm, I LOVE chiles and cheese,
and this recipe combines the two in a wonderfully simple dish. We
usually eat it for dinner, but it also makes a fabo breakfast. Hell,
I'll even pack it up in tupperware and take it to work for lunch, which is
saying a lot, since I usually despise leftovers!