Chile Relleno Casserole

Found this recipe idea at Allrecipes yesterday and decided to give it a try last night. Made a couple of changes to the original recipe by using a smaller casserole dish (which slightly increased the baking time), lightly stuffed the chilies with cheese instead of layering them empty in the baking dish and spiced up the plain tomato sauce. I live alone so there are plenty of leftovers for today and tomorrow and since I am drooling for the taste again this morning, I am off to reheat some for breakfast with a cup of coffee ;-)

Ingredients:

• 2 (7 oz.) cans whole green chile peppers, drained
• 8 oz. Monterey Jack cheese, shredded
• 8 oz. Medium Cheddar cheese, shredded
• 3 eggs, beaten
• 1 (12 oz.) can evaporated milk
• 2 Tbsp. all purpose flour
• 1 (8 oz.) can tomato sauce
• 1 tsp. minced garlic
• 1 tsp. dried minced onion
• 2 tsp. chili powder
• 1/8 tsp. pepper
• 1/8 tsp. salt
• 3 Tbsp. medium or hot salsa

Directions:

Preheat oven to 350 degrees F and oil an 8 x 8 inch baking dish.

Gently spoon in about a teaspoon or more of the Jack cheese inside of each chili and evenly layer half of the stuffed chilies into the bottom of the baking dish. Sprinkle with half of the remaining Jack and half of the Cheddar and cover with remaining chilies.

Mix together the eggs, milk and flour in a bowl, pour over the top of the chilies and bake for 30 minutes.

Meanwhile, mix tomato sauce, garlic, onion, chili powder, pepper, salt, and salsa in a bowl and set aside.

Remove chilies and cheese from oven, pour tomato mixture evenly over the top, sprinkle with the remaining cheese and continue baking another 15 to 20 minutes.

By Deeli