Roasted Green Chile Relleno Casserole
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
A vegetarian casserole with a delicious southwestern kick. Roasted Green Chiles take this cheesy casserole to the next level!
Serves: 6
Ingredients:
1½ cups green chiles, roasted, peeled, and chopped
2 eggs, lightly beaten
1¼ cups sharp cheddar cheese, grated
1¼ cups Monterey Jack cheese, grated
½ cup flour
1 teaspoon baking powder
1½ cups milk
¼ teaspoon salt
½ cup sour cream (garnish)
½ cup guacamole or 1 avocado sliced (garnish)
1 cup salsa (garnish)
¼ cup fresh cilantro, chopped (garnish)
Instructions:
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10-inch pie pan or casserole dish.
In a large bowl, combine the first 8 ingredients. Stir until well combined. Place the mixture in the prepared pie pan. Bake for 50 to 60 minutes, or until fully set. When it is done, the center won’t jiggle when you shake the pie pan.
Remove from oven and let sit for 5 minutes. Serve warm with garnishes.