Meatless Chile Rellenos Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 48 |
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From my God Bless Texas e-cookbook, with my variations. It originally called for sour cream but I use yogurt instead. It also called for 1 cup of cooked chicken or turkey pieces, but being a vegetarian I prefer beans. Pinto beans would be best here. Use any kind of salsa you like, I like Frontera brand salsa verde and would use an entire jar here. Ingredients:
3 (4 ounce) cans diced green chilies, rinsed and drained |
2 cups monterey jack cheese, shredded |
2 cups cheddar cheese, shredded |
4 teaspoons whole wheat flour |
1 cup evaporated milk |
1 cup plain yogurt (or sour cream) |
4 eggs |
1 (15 ounce) can pinto beans, rinsed and drained (or black beans) |
12 -16 ounces salsa (any kind) |
1 cup crushed tortilla chips |
Directions:
1. Line a 9 x 13 baking dish with the green chiles.
2. Layer both cheeses evenly over the chiles, adding remaining chiles over the cheese layer.
3. In a bowl, mix the flour with about a tablespoon of the evaporated milk with a whisk to make a smooth paste.
4. Mix in the remaining evaporated milk and yogurt or sour cream.
5. Beat in the eggs, one at a time, and add the beans.
6. Pour thix mixture over the chiles and cheese.
7. Bake for 30 minutes at 350F.
8. Pour the salsa and crushed tortilla chips on top and bake 15 more minutes, with the broiler on for the last 5 to get a nice crunchy top.
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