Chile Relleno Casserole

by Jeff
(Colorado Springs, CO, USA)

Try this Southwestern recipe , only it's healthier.

• 1 Tbsp. Extra Virgin Olive Oil


• 8-10 large, whole Anaheim or Poblano green chiles, roasted,peeled and seeded


• 1 lb. (450g) Cheddar cheese, grated


• 3 large eggs


• 2 cups milk


• 1/2 cup flour


• 1 tsp. salt


• 1/2 tsp. ground black pepper


• 1/2 tsp.ground cumin


• 1/2 tsp. ground oregano


• 4 canned chipotles, chopped

Preheat oven to 350°F (175°C).

Coat the bottom and sides of a glass baking dish with the oil.Place the chilies, side by side, in the bottom of the dish.

Sprinkle the cheese over the chilies.

Place the eggs in a blender. Add the milk, flour, salt, pepper cumin, oregano and chipotle and blend till smooth.

Pour the egg mixture over the cheese and chilies and bakefor 30 minutes or until the mixture has set and is lightly browned.

Cut the casserole into equal portions, trying to give each person one whole green chile.

Makes 4-6 servings