Chili Rellenos Casserole
This was delicious. I did some changes on other reviewers suggestions. I used 12 poblano chills that I roasted, peeled, seeded, and opened up to place in a 9 x 9" dish. I used 8 ounces of Jack, 12 ounces of Fresco (a Mexican cheese - not Cotija), and 4 oz. of white cheddar. I used gluten free flour, and 3 eggs, separated. I beat the egg whites separately and then lightly folded it into the beaten yolks, flour, and evaporated milk. I did not use regular milk. This made three layers, which I baked for 40 minutes, and then topped it with the remaining cheeses and tomato sauce that was "Mexican Style - that means spicy. I also split olives the sunk them into the cheese for presentation. I cooked it an additional 15 minutes until it was golden on top.
This was our Cinco De Mayo dinner also served with fish tacos, black beans and rice. We loved it. My husband wants it again in a couple of days, because there were few leftovers.
1 user found this review helpful
May 5, 2014