Anaheim Chile Relleno Casserole with Red Sauce
I came up with this recipe after i roasted my chiles, i intended on making real Chile Rellenos, but was too tired, this casserole is very tasty, especially if you use your own roasted chiles, it makes all the difference in the world. The red sauce came from Rick Bayless cookbook, i added a few spices to it to my liking. I know you will enjoy this, you can taste a hint of cinnamon in the sauce and it is a perfect blend of flavors."Whole family enjoyed this, and so much easier to prepare than its namesake. I will forgo the cinnamon in the future, per the wife's request. Although in all fairness, I may have been a little heavy on it the first time out. I also had some Oaxaca cheese that found it's way in there somehow :-)" - headfirst
Yield: 6 Ready in 2 hours
156 people trying soon
Verified by stevemur
|8 Anaheim Chiles; roasted, peeled and seeded|
|1 1/2 cupsMonterey Jack cheese with peppers or regular jack|
|1 1/2 cupMilk|
|1/2 cupFlour; plus 1 tbsp|
|1 pinchSalt and Pepper|
|1 dashCayenne; if you like some heat|
|1/2 cuponion; diced|
|1 16-oz canTomatoes; dice, in juice|
|1/2 teaspoonBlack pepper|
Anaheim Chile Relleno Casserole with Red Sauce Preparation
Clean your peppers of seeds and veins, cut in half width wise
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease, I use butter
Layer ? the chilies, then ? the egg mixture, then ? the cheese
Repeat layers, top with just a small dash of Cayenne if you like a little heat
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.
While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?