Wednesday, March 25, 2015

Chili Rellenos Casserole

I love a good chili relleno and I doubt I am alone here.  How could a roasted green chili stuffed with cheese be wrong on any level?  The problem I have with them is that they are not necessarily in line with my "easy" way of cooking.  The roasting of the peppers, the peeling of the skin, the stuffing with cheese, the coating with egg whites, the frying... I mean, I am exhausted just typing the process out.  Naturally, I had to come up with an easier process to achieve similar results.  And what could be simpler than a casserole?  This low-carb recipe uses canned roasted chilis, cheese, eggs and milk and makes enough to feed a crowd.  Serve it alone, with grilled chicken and beans or wrap it up in a flour tortilla.  It is super versatile and can work as a breakfast or dinner dish and would make a fabulous addition to a potluck or holiday brunch.  

This is what you need:
1 27 oz of Roasted Green Chilies
6 Eggs
1 1/2 cups of Shredded Cheese
2 cups of Whole Milk
2 tbsp Flour
2 tbsp Hot Sauce
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
2 Green Onions Chopped (optional)

Optional Toppings and Sides:
Avocado
Sour Cream
Hot Sauce
Salsa
Cilantro
Beans
Chicken or Carnitas
Tortillas
Rice

This what you do:
Heat the oven to 350 degrees.  Drain the canned chilies and slice them open so they lay flat.  Combine the eggs, milk, flour, hot sauce, salt, pepper and garlic powder in a bowl and whisk thoroughly.  Layer the bottom of a 9x13 glass baking dish with the chilies and over that add a large handful of cheese, then add another layer of chilies and cheese, then another.  There should be enough for 3 layers.  Over the top, pour the egg and milk mixture and add any remaining cheese.  Bake for 45-50 minutes until set and the top is browned.  Remove from oven, let sit for a couple minutes and serve!
Prep Time: 10 minutes
Bake Time: 45-50 minutes
Total Time: 60-65 minutes
Serves: 8-10

First thing to do is heat your oven to 350 degrees.  The drain the can of chillies and take each one out and open them so they lay flat.  You should be able to do it with your fingers pretty easily.
  Takes about 3 minutes.

Next, crack your eggs in a bowl and whisk together.  Then add 2 cups of milk, 2 tbsp flour, 2 tbsp hot sauce, 1/2 tsp each of salt and pepper and 1/4 tsp garlic powder.  Whisk together well and set aside.  
 It is easier to whisk the eggs first before adding the other ingredients, but if you forget and add all of the ingredients at the same time it is not a big deal.
Whisked.

Now you can build the first layer.  Lay out the chillies on the bottom of a 9x13 glass baking sheet covering most of it.  Does not have to be perfect at all.  Then add a big handful of cheese.  Repeat this process two more times for a total of three layers.  
 Does not have to cover the bottom completely.  Just throw them in.
Layer 1 is complete.  Do this exact thing 2 more times.  

Then pour the egg and milk mixture right over the top, throw on any more of the cheese and add the green onions. 
Oven ready. 

Bake for 45-50 minutes at 350 degrees.  When ready, remove from oven and let it sit for a couple minutes.  

I get my toppings ready at this point.
Its all about the avocado and cilantro (and sour cream).

Slice and serve!  This is also good at room temperature, so it makes a great potluck dish!  

This is such a flavorful, easy dish that can be used in so many ways.  You can add anything you like to the actual casserole or just serve them alongside.  Hope you enjoy it as much as we do and let me know what your favorite toppings are!