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 01 DSCN5039 Hatch Whole Green Chiles g (883x1024)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

4 eggs

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.

02 DSCN5038 Chiles Rellenos casserole leftovers g (1024x768)

Sorry for the lousy photo but this was all that was leftover.