Chiles Rellenos Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A delicious variation on chile rellenos. This casserole is easy to make and is a great brunch, lunch or dinner dish to serve for family or friends. Enjoy this Good Housekeeping recipe. Remember to remove any seeds from the chiles if you do not want the heat from the chiles. Ingredients:
6 large eggs |
1 cup reduced-fat milk (2%) |
2 tablespoons all-purpose flour |
1/4 teaspoon sweet paprika |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 (5 3/4 ounce) cans whole green chilies, drained and thinly sliced |
1 medium red pepper, cut into 1/4-inch pieces |
4 ounces extra-sharp cheddar cheese, shredded |
1/2 cup packed fresh cilantro leaves, finely chopped |
Directions:
1. Preheat oven to 350 degrees. Grease shallow 2-quart ceramic or glass baking dish.
2. In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chiles, red pepper, Cheddar cheese, and half of cilantro; pour into prepared dish.
3. Bake casserole 35 to 40 minutes or until puffed and golden brown and center still giggles slightly.
4. Cool casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.
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