Chili Relleno Casserole
A savory casserole with the flavors of a Chile Relleno; perfect for a crowd!
Servings 20 Servings as an Appetizer
Calories 231kcal
Ingredients
- 8-10 green chiles; roasted cleaned and seeded (I used a milder Hatch green chile)
- 1 lb. grated Muenster cheese
- 1 lb. grated Monterey Jack cheese
- 4 beaten eggs
- 1 12 oz. can evaporated milk
- 3 Tbsp. flour
- 1 tsp. salt
For the Sauce:
- 16 oz tomato sauce
- 1 medium onion chopped
- 1-2 fresh jalapeno peppers depending on level of heat you want, finely chopped
- 2 cloves of garlic chopped
- Sour cream for garnish
Instructions
- Wash chilies and remove seeds, drain well and dry between paper towels.
- Place chilies flat in casserole and layer with mixed cheeses. Repeat each layer.
- Beat eggs in separate bowl and mix in evaporated milk, flour and salt. Pour over casserole.
- Bake in preheated 325 degree oven for 1 hour.
- Saute onion, jalapeno and garlic until soft. Add tomato sauce and simmer for 30 minutes. Set aside.
- After one hour remove the casserole from the oven.
- Pour the tomato and jalapeno mixture on top of the casserole and bake an additional 30 minutes.
- Let sit for 5 minutes and then cut into squares to serve.
- Top with dollop of sour cream.
Notes
Adjust the heat of the finished dish by the number of jalapeno peppers you use in the tomato sauce. I used 2 and thought it was perfect when accompanied with the sour cream but it is certainly spicy.
If you prefer less heat than normal; stick to just one jalapeno in the sauce.
Nutrition
Serving: 18 | Calories: 231kcal | Carbohydrates: 7g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 548mg | Fiber: 1g | Sugar: 5g