Chile Relleno Casserole
recipe adapted from Upstate Ramblings cooking blog
Ingredients:
- 6 roasted chile peppers (all one type or a mix)
- 6 ounces shredded cheese of choice (jack, cheddar, cojita)
- 3 eggs
- ¼ cup milk
- 1/3 cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper optional
Directions:
- Preheat the oven to 450 degrees F.
- Peel the blackened skin off the peppers, then remove the seeds and chop.
- Use a 9 x 6-inch casserole dish for a thick casserole you can cut into squares. Use an 11 x 7-inch baking dish for a thinner casserole better for tortilla chips.
- Spray the baking dish with nonstick spray. Then spread the chili peppers in a single layer and sprinkle the cheese on top.
- Combine the eggs, milk, cornmeal, baking powder and salt in a medium bowl. Mix well making sure there are no lumps.
- Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes until it is light golden brown on top.
- Serve with tortilla chips, sour cream, jalapenos, avocado, green onions, or other toppings.
If you’re as intrigued as I am by the idea of a southwestern themed Thanksgiving, think flavors like pumpkin, oregano, beans, chorizo, corn, guacamole, cilantro, tomato, etc. Get creative and let us know what you come up with!
