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Woody's Favorite
Chiles Rellenos Casserol

The wonderful aroma of chile
being roasted in the neighborhood 
wafes through the kitchen door 
and reminds us how sad it would
be not to have a sense of smell.
      For Chile Facts Click Here

I originally got this receipe from
New Mexico magazine.
10-12 green chiles, roasted and peeled
(Anaheim or Big Jim varieties)
1 lb. Jack cheese, grated
1/2 cup fresh onions, chopped

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs
1 cup milk

Roast and peel the green chile peppers,
removing seeds and stems.
(How to roast and peel)
Try to keep the chile flesh in one piece.
After roasting, peeling and deseeding,
(I split the chiles and lay them out flat)
Instead of inserting the cheese,
you will layer it like a lasagna.
Mix flour, salt and baking powder.
Add milk and eggs and beat until 
smooth. Layer the chiles, cheese
and onions in a greased 9 inch by
13 inch pan, pouring the batter on
each layer, ending with batter.
(I use an 8 X 8 pan which requires
a longer baking time)
Bake at 350 degrees for 40 minutes
or until a knife comes out clean
when inserted in the batter.
Try this for a little taste of New Mexico

More Chile Receipes