Chili Relleno Casserole II

Chili Relleno Casserole II Recipe - Authentic Mexican Food

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Chili Relleno Casserole II is a delicious and flavorful dish that combines the classic flavors of chilies, cheese, and eggs in a convenient casserole form. This recipe is perfect for a family dinner or a potluck gathering, as it is easy to make and can be prepared ahead of time.

History

Chili Relleno Casserole is a popular Mexican dish that is inspired by the traditional Chile Relleno, which is a stuffed pepper dish. The casserole version simplifies the process of making Chile Rellenos by layering chilies, cheese, and egg mixture in a baking dish and baking it until golden brown and bubbly.

Ingredients

4 eggs
1 and a half cup of milk
2 tbsp of all purpose flour
half a teaspoon of pepper
quarter teaspoon of salt
3 cans of whole green chilies (7 oz or 198 g each), split open
4 cups of shredded cheddar cheese (about 1 lb or 454 g)
4 cups of shredded monterey jack cheese (about 1 lb or 454 g)

How to prepare

Lightly grease a 9x13-inch glass baking dish.
In a medium bowl, beat the first 5 ingredients together until well blended.
Arrange the chilies from 1 can in the prepared dish, covering the bottom completely.
Sprinkle 0.33 of each cheese over the chilies.
Repeat the layering process twice.
Pour the egg mixture over the cheese.
Let the dish stand for 30 minutes.
(This can be prepared 1 day ahead. Cover and refrigerate.)
Preheat the oven to 350°F (177°C).
Bake until the casserole is slightly puffed in the center and golden brown on the edges, about 45 minutes.
Allow the casserole to cool for 20 minutes before serving.

Variations

Add cooked ground beef or chicken to the casserole for a meaty version.
Mix in some diced tomatoes or green onions for added flavor.
Use different types of cheese, such as Monterey Jack or pepper jack, for a unique twist.

Cooking Tips & Tricks

Make sure to split open the whole chilies and remove the seeds before layering them in the casserole dish.

- Let the casserole stand for 30 minutes before baking to allow the flavors to meld together.

- For a spicier version, you can use hot chilies instead of mild ones.

- Serve the casserole with a dollop of sour cream or salsa for added flavor.

Serving Suggestions

Serve Chili Relleno Casserole II with a side of rice, beans, or a fresh salad for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

You can use canned green chilies or fresh roasted peppers instead of whole chilies.

- Substitute half-and-half or cream for the milk for a richer casserole.

- Use gluten-free flour for a gluten-free version of the recipe.

Make Ahead Tips

Chili Relleno Casserole II can be prepared up to 1 day ahead of time. Simply cover and refrigerate the assembled casserole before baking.

Presentation Ideas

Garnish the casserole with chopped cilantro or sliced jalapenos for a pop of color and flavor.

Pairing Recommendations

Serve Chili Relleno Casserole II with a refreshing cucumber salad or a side of Mexican rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Chili Relleno Casserole II in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chili Relleno Casserole II contains approximately 350 calories.

Carbohydrates

Each serving of Chili Relleno Casserole II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chili Relleno Casserole II contains approximately 25 grams of fats.

Proteins

Each serving of Chili Relleno Casserole II contains approximately 20 grams of proteins.

Vitamins and minerals

Chili Relleno Casserole II is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cheese and milk) and eggs.

Summary

Chili Relleno Casserole II is a balanced dish that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Chili Relleno Casserole II is a delicious and easy-to-make dish that is perfect for a family dinner or a potluck gathering. With layers of chilies, cheese, and eggs, this casserole is sure to be a crowd-pleaser. Enjoy the flavors of Mexico in every bite of this comforting and satisfying dish.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Chili Relleno Casserole II. It was a sunny afternoon in the bustling streets of Mexico City, where I found myself wandering through a vibrant market filled with fresh produce and local spices. As I browsed through the colorful stalls, my eyes landed on a small stand run by an elderly woman with a warm smile.

She was busy preparing a batch of chili rellenos, carefully stuffing the peppers with cheese and frying them to a golden crisp. The aroma wafting from her cooking station was irresistible, and I couldn't resist approaching her to ask for the recipe.

With a twinkle in her eye, the woman welcomed me and graciously shared her family's secret recipe for Chili Relleno Casserole II. She explained that this dish was a beloved tradition in her household, passed down from generation to generation. I listened attentively as she detailed each step, from roasting the poblano peppers to layering them with a rich tomato sauce and creamy cheese.

After thanking the kind woman for her generosity, I hurried home to recreate the recipe in my own kitchen. I gathered all the ingredients I needed, including fresh poblanos, ripe tomatoes, and a blend of Mexican cheeses. As I worked, I could almost hear the gentle voice of the woman guiding me through the process, her years of experience shining through in every step.

The aroma of roasting peppers filled my kitchen, mingling with the scent of bubbling tomato sauce and melting cheese. I felt a sense of pride and satisfaction as I carefully assembled the layers of the casserole, knowing that each bite would be a taste of tradition and heritage.

When the casserole emerged from the oven, bubbling and golden, I couldn't wait to dig in. The first bite was a revelation – the creamy cheese melted into the spicy peppers, creating a harmony of flavors that danced on my taste buds. I savored each mouthful, closing my eyes and imagining myself back in that bustling market in Mexico City, surrounded by the sights and sounds of a vibrant culture.

From that day on, Chili Relleno Casserole II became a staple in my cooking repertoire. I shared the recipe with friends and family, each time adding my own twist or variation to make it my own. But no matter how many times I made it, the dish always brought me back to that sunny afternoon in Mexico City, where I first discovered the joy of cooking and the power of sharing a good meal with loved ones.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will feel the same sense of joy and connection that I did when I first learned to make Chili Relleno Casserole II. May it bring warmth to your home and nourish your soul, just as it has done for me throughout the years. And remember, the secret ingredient is always love.