| <<<back to taospaint |
|
Chiles Rellenos Casserol |
|
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 |
|
New Mexico magazine. |
|
(Anaheim or Big Jim varieties) 1 lb. Jack cheese, grated 1/2 cup fresh onions, chopped Batter:
|
|
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. |
|
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. |
|
|
|
CLICK HERE |
END