Apr 6, 2008

Chile Relleno Casserole


8 green chiles
1 cup grated cheddar cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shredded jack cheese or cheddar cheese


1. Roast chiles until blistered and somewhat charred, and put into a closed paper bag to "sweat". After all peppers are roasted and have rested at least 15 minutes, remove from bag and peel. (Don't worry if you can't get all the skin off. It won't hurt you.)

2. Preheat oven to 375°. In a large bowl, mix cheese and spices. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

3. In a large bowl, beat eggs , then whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

4. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Adapted from Sunset Magazine, March 2008

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