Chili Rellenos Casserole
I love chili rellenos! Yes, it is true – it is my go to order at any Mexican restaurant. I actually judge the restaurant by how they prepare the chili rellenos, among other things (salsa, guacamole, refried beans). Don’t know what the heck I’m talking about? A chili relleno is a hatch chili that has been skinned and de-seeded, filled with cheese and dipped in an egg/flour batter and then fried. It is usually covered with a light sauce and served with rice and beans. The trick to a good chili relleno is the batter. You don’t really want to taste the batter but you want it to be there – get what I’m saying? I’ve had soggy batter – ugh, I’ve had sweet batter – also ugh. To me, it is the measure of a great Mexican restaurant if they get the chili relleno just right.
I have tried my hand at chili rellenos a few times and have yet to get perfect it. When I do, you know I will share it. In the meantime, this chili rellenos casserole is a good way to get my fix at home. I like to use fresh chilis. If you go this route you will need about 7-8. You’ll need to get the skins off. To do this, just throw them on the grill and get them nice an charred on each side.
Let them cool and then the skins just slide right off. If you have a child that likes to peal things (I have two!) this is a job for them (put them to work!). Next, you will cut off the stems and then slice them open long ways and scrape out the pith and seeds. However, you can skip this whole step (which will save you some time) by using canned chilies – totally acceptable and faster.
Next, it is just a matter of layering the chilis, green onions, cheese, and batter. Into the oven for 50 minutes – yes, that long, and then add some more cheese mixed with green chili salsa. I used Trader Joe’s chile verde and it was delish! This recipe calls for cheddar and monterey jack but feel free to use mozzarella instead of the monterey jack – I like the saltiness of the monterey jack but if you are partial to mozzarella, that would be good too. Serve it with sour cream and some pico de gallo – my mouth is watering!
This was a hit with 2 out of 4 of my kiddos. Beau likes pretty much nothing so not much of a shocker there and Luke doesn’t like cheese or eggs so – obviously this wasn’t his favorite, although he gave it a good try. My goal is to expose my kids to as many different kinds of foods as I can at home, in a place they feel comfortable saying yea or nay, that way they won’t ever be afraid to try something new outside the home. They will never know unless they try. Let me know what your family thinks!
Chiles Rellenos Casserole
Chilies layered with green onions, cheese, and fluffy batter come together in this Mexican casserole.
Ingredients
- 7-8 whole hatch chiles or 2 cans 7oz. each whole green chili peppers
- 3 cups sharp cheddar cheese shredded
- 4 green onions including white tops, thinly sliced
- 3 cups monterey jack or mozzarella cheese shredded
- 6 eggs
- 3 cups milk
- 3/4 cups flour
- 1/4 tsp salt
- 1 12oz jar green chili verde salsa
Instructions
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Preheat the oven to 325° F. To remove the skins from the fresh chilies, place on the grill until charred on all sides. Remove and allow to cool. Once cool, remove the skins. (If you are using canned chilies you can skip that step.) Cut off the stems and slice open long ways and scrape out pith and seeds. Layer on the bottom of a greased 9 x 13 inch pan until you have used all the chilies.
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Sprinkle the cheddar cheese on top of the chilies. Thinly slice four green onions, including the white part and sprinkle over the cheese. Sprinkle half of the monterey jack or mozzarella.
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In a bowl, beat eggs, milk, flour and salt together until smooth. Pour over the chilies and cheese. Bake in the oven for 50 minutes, until a knife inserted comes out clean.
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Meanwhile, mix the remaining cheese and the salsa. Sprinkle over the casserole and return to the oven for 10 minutes or until the cheese is melted. Let stand for 5 minutes before serving.
