Sunday, November 21, 2010

Chiles Rellenos Casserole

Just tried this recipe for the first time to use some chilies I had in my freezer (I am a stickler for food going bad because I can't find the time to cook it). This was SUPER EASY and very good. It does have a spice kick but you can drink some milk and go with it!!

8 poblano chile peppers
2 cups Monterrey Jack cheese, shredded (block then shredded melts the best)
2 cups mild Cheddar cheese, shredded (same as above)
1 1/2 cups shredded cooked chicken breast
4 tbsp. all-purpose flour
1 cup evaporated milk
1 cup sour cream
3 eggs
2 cups Medium Salsa

Preheat oven on broiler setting and roast chiles on cookie sheet until skin is brown on both sides. Cool to touch and then remove skin and make slit down one side to remove stem and seeds.

Change oven from broiler to cook on 350 degrees F.

Line bottom of casserole dish with chilies (laying flat with open side down). Sprinkle Monterrey Jack cheese and cheddar cheese evenly over chilies. Spread cooked chicken over cheese.

In medium bowl, whisk together flour and tablespoon evaporated milk until paste forms (add milk if needed to achieve paste). Then whisk in remaining milk and sour cream. Beat in eggs, one at a time and pour mixture evenly over chicken.

Bake in oven for 40 minutes or until center becomes firm. Spread salsa over top and back for additional 10 minutes.

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