I used 3 fresh pasilla chiles. I scorched them (not burned) on the grill, put them in a bowl covered with saran wrap for 20 minutes , then peeled the skin off and took out the seeds. I chopped them and mixed them with the jack cheese and egg mixture. I found that on 400 you only need to cook the casserole for 20 minutes or 350 for 30 minutes. Added 1 small can of tomato sauce on top and sprinkled a handful of cheddar cheese and cooked it for 10 additional minutes at 375. I also cooked it in a slightly smaller pan. My husband who doesn't even care for chili relleno loved it!
Was this review helpful?
0 users found this review helpful
I used 3 fresh pasilla chiles. I scorched them (not burned) on the grill, put them in a bowl...