Chile rellenos casserole...

[ljm2002]

...was what we had for dinner tonight and it turned out great!

4 Anaheim peppers
1/2 onion
2 cloves garlic
3 eggs
1-1/2 c milk
1/2 c flour
3/4 lb. grated cheddar cheese
seasoning to taste:
- kosher salt
- fresh coarsely ground black pepper
- red pepper flakes
- freshly ground nutmeg

(when adding the seasonings, remember the cheese will add some salt to the dish too)

Hold each pepper over an open flame, rotating, until the pepper's skin is blistered and black. Let them cool, then scrape off the skin, trim the peppers, remove seeds and white bits from the inside. Slice into thin strips.

Dice the onion and garlic into small sized pieces. Sauté in olive oil with some of the seasonings until the onions are translucent; let cool.

Mix the eggs, milk, flour and the rest of the seasonings, whisking until smooth.

Oil a 9x13 baking dish. Lay 1/3 of the peppers on the bottom, sprinkle 1/3 of the onion mixture and 1/3 of the cheese mixture over it, followed by 1/3 of the milk mixture. Continue layering. On the last layer, pour the milk mixture before adding the cheese so you will have a nice crisp cheese layer on top after it is cooked.

Bake in a 350F oven for 1 hour. Remove from oven and let cool for 10 minutes before serving.

We had some Trader Joe's pepper sauce and used that for an accent. It was delicious!

[CaliforniaPeggy]

1. Sounds wonderful!

How many servings do you typically get?

It doesn't really matter; I'm just curious...




And on edit: approximately how long does it take to assemble?

Thanks!

[ljm2002]

2. I'd say 4 pretty big servings...

...there were 2 of us and it's half gone. If you had side dishes with it, you could stretch it some more.

It took me 30 or 40 minutes to assemble; the thing that took the longest was peeling the peppers. I had never done that before, charring them and then peeling them. The recipe I started from used the canned / jarred peppers; if you did that it would go really fast, because other than that, you're dicing and sautéing some onions & garlic, grating some cheese, and whisking the eggs, milk and flour, then just putting it all in a casserole dish and popping it in the oven.

I will say, I often employ a bit of nutmeg in sauces and quiches and egg/milk dishes like this. It adds a nice little pop of flavor. I don't use much, just grind some into the onions while sautéing them. Probably it's no more than 1/8 tsp but it does make a difference.

[CaliforniaPeggy]

3. I've never charred or peeled the peppers either.....

I might go for the jarred ones instead.

I tend to be slow in the kitchen these days!

Thanks for your help...

[ljm2002]

4. You could use Monterey Jack cheese...

...or Pepper Jack, or one of those Mexican blends with both Jack and Cheddar; and if you get the already-grated cheese it would also save some time.

Well if you do try it, let me know how it turns out!

[CaliforniaPeggy]

5. I was thinking of those ingredients too!

If I do try it, I'll be sure to let you know...

[Duer 157099]

6. For peeling the roasted peppers

after charing them, put them into a plastic bag while stil hot; they will steam and will peel very easily when they are cooled.

[ljm2002]

7. Thanks for the tip!

I'll try that next time for sure!

[Duer 157099]

8. oh forgot to mention, seal the bag

you want the steam trapped inside. Works like a charm!

[GoCubsGo]

9. Bookmarking this one...

I used to have a really good chile rellenos casserole recipe, but I can't find it. This one sounds pretty similar, so I'm going to give it a shot. Thank you!