Friday, October 4, 2013

Chile Rellano Casserole

"South of the Border ~ Cha Cha Cha!!! "Organic" Bi-Colored Corn on the Cob, Pasilla Peppers, Jalapeno Peppers, Vine Ripened Tomatoes, Carrots, Spring Onions, Cilantro, Bloom Microgreens ~ Sunflower Shoots, New item~ "Rex" Green Butter Leaf Lettuce, Black Plums, "Black Beauty" Grapes, "Sugar Baby" Watermelon.'"

Our produce box from SLO Veg had a theme last week, featuring foods that go well with Mexican dishes that could be made from the products like Pasilla and Jalapeno peppers, cilantro, corn and tomatoes. We already barbecued some bacon-wrapped, stuffed chili peppers over the weekend, but now I still have peppers, giant-size peppers! I guess they are the Pasillas. I decided to blacken them over the gas stove and peel off the outer waxy skin. I put a few into the freezer for later use, but I am craving Chili Rellanos and I think these would be perfect for that dish.

I borrowed this recipe for Chile Rellanos from my daughter's Cruisers Softball  "Cruisers Cuisine" that was compiled in 1998 as a fundraiser for the girl's competitive softball teams. It's one of my favorites, because it makes a tasty dish in the simpliest way: a casserole. No battering, dipping, frying or using a dozen cooking vessels. The process is pared down to stuffing the peppers, layering cheese and peppers, mixing up eggs, milk and cheese and baking it in the oven.

Cheese stuffed roasted peppers
Here is the recipe:


1 large can green chilies, sliced open
1 lb. Monterey Jack cheese
1 can tomato sauce
1 lb. Cheddar cheese

3 eggs
2 cans evaporated milk
3 tablespoon flour

Slice cheese. Layer 1/2 of the chilies in a long pan. Add a layer of jack cheese then a layer of cheddar cheese. Add remaining chilies and the rest of the cheddar cheese. Beat batter ingredients and pour over the chilies and cheese. Bake at 400 degrees for 25 minutes. Add remaining Jack cheese and can of tomato sauce. Bake an additional 20 minutes. Serves 6-8.

More cheese layered on top of the chilies
A batter is poured on top of the cheese and peppers and is baked in the oven
The browned chile rellano casserole is brought out of the oven and more cheese is sprinkled on top. Tomato sauce or salsa can go on top and then it is cut into squares for serving.

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