How to Make Chili Rellenos Casserole

Mexican food night at your house will be a hit with a Chili Rellenos casserole. Traditionally, Chili Rellenos is served using poblano peppers stuffed with cheese and meat, coated with a batter, and then deep-fried. This casserole recipe allows you to enjoy the spicy taste of Chili Rellenos without using a complicated recipe. Fix some tonight and start a fiesta in your kitchen.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 can chiles
• 1 1/2 pounds grated Monterey Jack cheese
• 3 eggs
• 1/2 cup flour
• 1 cup milk
• 1 teaspoon pepper
• 1 can tomato sauce

1. Prepare chiles by slicing them lengthwise into strips and removing the seeds. Run under cool water to rinse. Chiles come in different degrees of hotness, so choose a level appropriate for your family's taste buds.
2. Create the batter by combining the eggs, beaten in advance, with the milk, flour and pepper. Mix well.
3. Place chiles in a casserole dish, along with the grated cheese. Make sure to coat the pan with oil before using to prevent your casserole from sticking. Cover the layers of chiles and cheese with the batter.
4. Bake Chili Rellenos at 325 degrees for 30 minutes or until the top coating is turning a light brown color.
5. Pour tomato sauce over the top of the casserole and continue cooking an additional 15 minutes.
6. Remove the Chili Rellenos casserole from the oven. Sprinkle a little Monterey Jack cheese over the sauce for extra gooey-ness. Let the casserole cool for 5 minutes, cut, and serve.

Tips & Warnings

• For a more authentic dish, try making regular Chili Rellenos using fresh Poblano or Jalapeno peppers.