March 2001

RECIPE OF THE

MONTH

Chile Relleno Casserole

Click here to go to a Printer Friendly Page

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Servings:	6	12	18	24	30	36
Ingredients:
7 oz. cans whole green mild chiles	4	8	12	16	20	24
Monterey Jack cheese	1 lb.	2 lb.	3 lb.	4 lb.	5 lb.	6 lb.
Eggs	5	10	15	20	25	30
Milk	1 1/4 C	2 1/2 C	3 3/4 C	5 C	6 1/4 C	7 1/2 C
All-purpose flour	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Salt	1/2 tsp.	1 tsp.	1-1/2 tsp.	2 tsp.	2-1/2 tsp.	3 tsp.
Black pepper, ground	1/8 t	1/4 t	1/4 t (rounded)	1/2 t	1/2 + 1/8 t	3/4 t
Mild cheddar cheese, grated	2 C. (8 oz.)	4 C. (1 lb.)	6 C.	8 C.	10 C.	12 C.

Assembly Directions:

Drain liquid from canned chiles. Slit the chiles lengthwise down one side and remove any seeds. Slice the Monterey Jack cheese into slices about 1/4" thick, 1" wide, 3" inches long. Place the cheese slices inside the chiles. Place the filled chiles in an ungreased 3 quart baking dish (or whatever you would like to freeze and bake them in). Mix the eggs and milk together. In another bowl, mix the flour, salt, and pepper. Gradually stir the milk and egg mixture into the flour mixture until it is a smooth batter, free of lumps. Pour the batter over the filled chiles. Sprinkle the top with the grated cheddar cheese.

Freezing Directions:

Seal the casseroles in large labeled freezer bags, or wrap well with plastic wrap and aluminum foil and freeze.

Cooking Directions:

Thaw the casserole completely, then bake in a 350 degree oven for 45 minutes.

Optional freezing directions:

Place filled chiles on a baking sheet and freeze until solid. Seal the frozen chiles in a freezer bag or container. Place the egg mixture into another freezer bag or container, seal and freeze. Thaw both containers and assemble as above before baking.

Tara’s comments:

I froze one fully baked casserole, thawed it, and served it to my family. The taste was great but because the egg/milk/flour mixture created a custard-type base it was a little watery after baking. Not enough to deter my husband from eating large quantities J

I also had quite a bit of the Jack cheese left over, and actually only used about 12 ounces per recipe. Maybe I didn't stuff the chiles full enough, but it still tasted great!

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This site developed and maintained by Nexis Technical Services, Inc.

This page was last updated on Wednesday, June 11, 2008.