Thursday, October 17, 2013

Recipe of the Week: Chili Rellanos Casserole

Last month, we celebrated the birthday of a good friend and she hosted a potluck bash for about 40 of her closest friends.  

There were some fabulous dishes, but the one that I had seconds of was a Mexican Chili Casserole called Chili Rellanos.  It was a touch spicy and gooey and creamy.  It's the perfect Saturday night meal for fall (or brunch on a Sunday).





  Chili Rellanos Casserole

Serves: 4


2 Fresh poblano chili peppers, Anaheim chili peppers or green sweet peppers
1 cup shredded Monterrey Jack or Mexican Blend cheese; plus 1/2 cup
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne powder
salt and pepper
Salsa, Sour Cream, optional



Quarter the peppers and remove seeds, stems and veins.  Immerse peppers in boiling water for 3 minutes; drain.  Invert peppers on a paper towel and drain well.  Place the peppers in a well greased 2 quart square casserole dish.  Top with 1 cup of cheese.
In a medium bowl, combine eggs and milk.  Add flour, baking powder, cayenne powder and salt and pepper.  Beat until smooth.  Pour egg mixture over the peppers and cheese.
Bake, uncovered in a 450 degree oven for about 15 minutes or until a knife inserted into the egg mixture comes out clean.  Sprinkle with the remaining 1/2 cup of cheese.  let stand for 5 minutes or until cheese melts.  If desired, top with salsa and sour cream.


Recipe Courtesy of Better Homes and Gardens
Image Courtesy of Google Images