I love Chiles Rellenos and order them at every Mexican restaurant I visit but the one time I tried to make them, in Mexico, I failed miserably. Plus it’s a lot of work. This Chiles Rellenos casserole recipe is very easy and great for potlucks. I usually serve it as a side dish with other Mexican fare.
Chiles Rellenos Makes 6-10 servings
27-oz can green chilies, seeded
½ lb cheddar cheese, grated
½ lb Monterey Jack or mozzarella cheese, grated
2 cups evaporated milk
1/3 cup flour or 1/16 cup corn starch for gluten free
1 teaspoon salt
Preheat oven to 350º F.
In an 8×12” baking dish, layer green chilies, cheddar cheese and Monterey Jack cheese.
Put the evaporated milk, eggs, flour and salt in a blender, blend thoroughly and pour over the chilies and cheeses. Bake for 45 minutes.
Sorry for the lousy photo but this was all that was leftover.
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