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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Chile Relleno Casserole has been a huge hit here in the Loops . I was making it to intialy accomodate a person that prefers a vegan diet. Use Yogourt in place of milk for added flavour. Ingredients:
4 eggs |
5 stalks asparagus |
2 tablespoons flour |
1/4 teaspoon salt |
4 cups shredded sharp cheddar cheese |
4 cups shredded monterey jack cheese |
1 1/2 cups milk |
1/2 teaspoon pepper |
6 tablespoons salsa (optional) |
4 tablespoons sour cream (optional) |
3 (7 ounce) cans jalapeno peppers or 3 (7 ounce) cans chipotle chiles |
Directions:
1. Lightly grease 9x13 baking dish.
2. Beat eggs, milk and spices in medium bowl to blend.
3. Arrange chiles from one can on bottom covering bottom completely.
4. Sprinkle 1/3 of the cheese.
5. Repeat layers twice.
6. Pour egg mixture over all.
7. Pre-heat oven to 350 degrees. Bake until casserole slightly puffed in the center and golden brown about 45 minutes.
8. Place Asparagas sprouts on top of Relleno about 30 minutes into the baking time.
9. Top with sour cream and salsa (opt.).
10. Everybody has raved about this dish and some claim it to be a real plate licker .
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