Chile Relleno Casserole
This layered casserole offers all the flavors of traditional chile rellenos without the fuss of stuffing and frying. Mild green chiles are baked in a savory egg and sour cream custard with plenty of melted Monterey Jack cheese. It's a simple, satisfying dish perfect for brunch or a weeknight dinner.
En original opskrift af Forkin
- Tid i alt
- 1 t. 25 min.
- Portioner
- 6
- Sværhedsgrad
- Nem
Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1 tsk.vegetable oil, for greasing
bottom layer
- 340 gcanned whole green chile, drained
- 227 gmonterey jack cheese, shredded
custard
- 10 stk.large egg
- 227 gsour cream
- 2 spsk.milk
- 1 spsk.all-purpose flour
- 1 tsk.salt
- 0,5 tsk.black pepper, ground
top layer
- 340 gcanned whole green chile, drained
- 227 gmonterey jack cheese, shredded
garnish
- 1 tsk.dried parsley(valgfrit)
- 1 tsk.garlic powder(valgfrit)
Udstyr
9x13-inch baking dish · paper towels · large bowl · knife · whisk
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with the vegetable oil.
Ca. 3 min.
- 2
Drain the green chiles and pat them dry with paper towels. If they are whole, slice them open so they can lie flat.
Ca. 2 min.
Kokkens note: Removing excess moisture from the chiles prevents the casserole from becoming watery.
- 3
Arrange the chiles designated for the bottom layer evenly across the bottom of the prepared dish.
Ca. 2 min.
- 4
Sprinkle the shredded cheese for the bottom layer evenly over the chiles.
Ca. 1 min.
- 5
In a large bowl, whisk the eggs until the yolks and whites are fully combined.
Ca. 2 min.
- 6
Add the sour cream, milk, all-purpose flour, salt, and black pepper to the eggs. Whisk until the batter is smooth and no lumps of flour remain.
Ca. 2 min.
Kokkens note: Whisking the dry ingredients into the wet ingredients helps prevent clumps.
- 7
Pour the egg mixture over the cheese and chile layers in the dish.
Ca. 1 min.
- 8
Arrange the remaining chiles for the top layer over the egg mixture.
Ca. 1 min.
- 9
Top evenly with the remaining shredded cheese for the top layer.
Ca. 1 min.
- 10
Sprinkle the dried parsley and garlic powder over the cheese, if using.
- 11
Bake for 55 to 60 minutes, until the center is set and the top is golden brown and bubbly.
Ca. 1 t.
Kokkens note: To check for doneness, insert a knife into the center; it should come out clean.
- 12
Remove the casserole from the oven and let it rest for at least 10 minutes before slicing and serving.
Ca. 10 min.
Kokkens note: Resting allows the casserole to firm up, making it much easier to cut into clean slices.
Bevar den gode smag
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in an oven at 175°C (350°F) until warmed through.