Frans Chile Relleno Casserole Recipes

CHILE RELLENO CASSEROLE

Steps:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
• Preheat the oven to 350 degrees F.
• Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
• Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
• Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

FRAN'S CHILE RELLENO CASSEROLE

Steps:

• Grease 1 ½ qt casserole dish.
• Beat eggs, flour, buttermilk, salt and Tabasco and set aside.
• Toss cheeses together and reserve ½ cup for topping.
• In casserole dish, layer the chilies and cheeses several times ending with the chilies on top.
• Pour egg mixture over casserole.
• Bake 35-40 min at 350*.
• Add remaining cheese for topping in the last 5 minutes of baking.
• Garnish with tomatoes and serve.