Chile Relleno Casserole… Classic & a Staple

This recipe graciously stolen from nomorecrohns.com and used a gazillion times.

The Goods
1 large can (27 oz) whole Ortega Green Chilies, split
1-1/2 c. freshly grated cheddar cheese (pre-grated cheeses contain starch)
1-1/2 c. freshly grated jack cheese
Salt and pepper
4 large eggs
1 c. homemade SCD yogurt
1 small can sliced black olives
1 medium-size firm-ripe tomato, diced

The Gettin’
1. Slice chilies open and arrange half of the chilies, spread open, in a single layer on the bottom of a shallow 1-1/2 to 2-quart baking dish.
2. Evenly sprinkle half of the cheddar and jack cheeses over chilies. Spread on half the olives. Lightly sprinkle with salt and pepper.
3. Repeat layers, using remaining chilies, cheeses, and olives.
4. In a bowl, beat together eggs and yogurt until blended. Pour evenly over chilies and cheese, topping with remaining olives.
5. Bake at 375 degrees until custard is set and jiggles only slightly in center when gently shaken and edges have begun to brown, 30 to 35 minutes. Let cool 5 to 10 minutes.
6. Garnish with the diced tomatoes on top.

The Take
We make this all the time. It takes some prep with the cheese grating and slicing, but is really tasty and we love it as leftovers.  Frequently we’ll make taco meat to have with it as well.  So stinkin’ good, guys. Seriously try it.

Total Time: 50 minutes
Prep –  20 minutes
Cook – 30 hours

Yield:  10 servings

Level: Easy

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s