A savory casserole with the flavors of a Chile Relleno; perfect for a crowd!
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Servings 20Servings as an Appetizer
Author Creative Culinary
8-10green chiles; roastedcleaned and seeded (I used a milder Hatch green chile)
1lb.grated Muenster cheese
1lb.grated Monterey Jack cheese
1 12oz.can evaporated milk
For the Sauce:
1-2fresh jalapeno peppersdepending on level of heat you want, finely chopped
Sour cream for garnish
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.
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.