Chili Rellenos Casserole
I'm often asked what Tex-Mex is and all I can say the food we call "Mexican" in America is not what you eat when you travel south of the border. We love to add our cheddar cheeses and lots of cream, which I'm not complaining about. Our favorite Mexican restaurants are judged on the creaminess of the beans and the flavor of it's cheeses. Seriously, we are quite picky...and my tribe LOVES this recipe.
The ingredients you will need are:
3 7 oz. Cans of Whole Green Chilies
2 lb. of Cheddar Jack Cheese, Grated
3 Eggs Beaten
1/4 Cup Flour
1 Can of Evaporated Milk
1 8 oz. Can of Tomato Sauce
2 Tbs. Fresh Chopped Cilantro
First Step is to wash and drain the chilies. Grate the cheeses and set aside. Layer the bottom of a thin casserole dish with the chilies. Split them open and lay them face down in the dish.
Once the dish bottom is covered, sprinkle the first layer with the grated cheeses.
Add a second layer of chilies.
In a blender, mix together the evaporated milk, eggs and flour until smooth. Pour over the chilies and cheese.
Cover the entire casserole with the rest of the cheese and bake at 350 degrees for 30 minutes or until it is firm.
Pour the tomato sauce over the baked casserole and sprinkle with a little more cheese and the chopped cilantro. Return to the oven for an additional 5 minutes or until the top layer of cheese is melted.
Let sit for 5 to 10 minutes for everything to settle into each other. This dish can be served hot or cold. I love it with a spoonful of Mexican rice and my homemade refried beans...of course garnished with olives, avocado and sour cream!
