Chile Relleno Casserole

This wonderful and simple recipe was sent to me by my friend Lauri. It’s originally from Ortega, and calls for their 4 oz canned chilies. Since I roast and freeze my own chilies, I just use those. This makes a great breakfast (the leftovers are great for work the next day), and we’ve been known to have it for dinner when we are awash in eggs or in a hurry. Prep time is really fast, and its on the table in less than an hour. It’s also a great change of pace from the “all things turkey” after the Thanksgiving week-long leftover fest.

Sorry about the quality of the photos. They were taken on the fly with my phone.

Chili Relleno Casserole
Serves 4

• 1 1/2 cups shredded Monterey Jack or cheddar cheese, divided (Note: 4 oz block type cheese = 1 cup)
• 4 oz chopped roasted green chilies (or 4 oz can of diced chilies), heat level to your personal taste.
• 3 large eggs
• Salt, pepper, spices of choice, to taste
• 2 tbsp all purpose flour
• 1 1/2 cups milk (whatever percentage you have on hand – I use 2%)
• Salsa, sour cream, chopped green onions, avocado, hot sauce…whatever topping you like.

Preheat oven to 350 degrees.

Lightly spray 8×8 square baking pan.

Sprinkle 1/2 of the cheese in the bottom of the pan. Top with green chilies. Add remaining cheese.

Lightly beat eggs in a medium bowl. Add flour and milk and stir until blended. Add additional seasonings if desired. I add a pinch of chipotle salt to the mix.

Pour egg/milk/flour mixture over cheese and chilies.

Bake for 45 to 50 minutes, until knife inserted in center comes out clean. Cool in pan for 10 minutes before slicing.

Serve with salsa and your choice of toppings.

We’ve been known to add whole kernel corn or left over chicken or rabbit to this mix. It’s great for leftovers. It’s essentially a quiche without the crust (standard custard recipe is 1 part egg to 2 parts milk, which is what this calls for). The possibilities are endless.

Miles Away Farm Blog © 2014, where we’re not tired of turkey leftovers…yet.