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Chile Relleno Casserole Recipe

Chile Relleno Casserole Recipe

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Ingredients:

Serving

2 lb pablano chilies (8-12), or 4 cans (4 oz each) whole peeled green chilies, drained
1 tbsp olive oil
1 onion chopped
1 large garlic clove, minced or crushed through a press
1/2 tsp dried oregano
1/2 teasppon ground cumin
4 large eggs
1 8 oz package cream cheese, softened
1/2 cup milk
1/3 cup chopped cilantro
1/4 cup ap flour
1 tsp salt
1 1/2 lb ripe tomatoes (2 large beefsteak or 6 medium), halved, cored , and sliced crosswise 1/4 inch thick.
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
1/2 cup sliced scallions

Directions:

Roast the pablano chilies by placing them directly in the flame of a gas burner turned to high, or about 3 inches below an electric broiler. Turn them frequently until blistered and charred all over. Let them cool for a minute or two, then place in a plastic bag and let cool to room temparature. Rub away the skin with your fingers. Do not rinse(you knew that). Slit the peppers and scrape out the seeds. Cut off the stems and cut the peppers into 2 inch squares.
Preheat the oven to 350 dgrees.
Lightly oil an 8x12 inch casserole.
Spoon the oil into a medium skillet and place over moderate heat. Add the onion and saute to soften, about 3 minutes. Add the garlic, oregano, and cumin; saute 1 minute longer. If the mixture seems too dry add 1 tablespoon water.
In a food processor or blender, combine the eggs, cream cheese, milk, cilantro, flour, and salt; blend till smooth.
Arrange half the pablanos in the baking dish; top with half the tomato slices. Spoon on the onion mixture in an even layer. Scatter 3/4 cup each cheese over the onion mixture. Sprinkle with scllions. Pour 1/2 the egg mixture over all. Arrange the remaining pablanos on top, and then layer with remaining tomato slices. Pour on the remaing egg mixture and top with remaining cheese.
Bake for 35 to 40 minutes until deep golden brown and bubbly around the edges. Remove from the oven and let stand for 10 to 15 minutes before serving. Cut into squares and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	943.05 Kcal (3948 kJ)
Calories from fat	499.48 Kcal
		% Daily Value*
Total Fat	55.5g	85%
Cholesterol	312.15mg	104%
Sodium	1844.38mg	77%
Potassium	500.36mg	11%
Total Carbs	74.93g	25%
Sugars	6.87g	27%
Dietary Fiber	11.48g	46%
Protein	57.05g	114%
Vitamin C	19.1mg	32%
Vitamin A	0.8mg	26%
Iron	1.2mg	7%
Calcium	553.1mg	55%

Amount Per 100 g
Calories	198 Kcal (829 kJ)
Calories from fat	104.87 Kcal
		% Daily Value*
Total Fat	11.65g	85%
Cholesterol	65.54mg	104%
Sodium	387.25mg	77%
Potassium	105.06mg	11%
Total Carbs	15.73g	25%
Sugars	1.44g	27%
Dietary Fiber	2.41g	46%
Protein	11.98g	114%
Vitamin C	4mg	32%
Vitamin A	0.2mg	26%
Iron	0.3mg	7%
Calcium	116.1mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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