Chili Relleno is a popular Mexican dish that is sort of a spicy take on a stuffed pepper: a chili filled with meat and cheese. Chili Relleno Casserole forgoes the meat and instead brings you a spicy vegetarian dish with the chili as the main star of the show. Two different kinds of cheese help balance out the spice of the peppers, as does the rich tomato sauce and the cream sauce. That way you can enjoy the heat without always having to reach for your waterglass. Chili Relleno Casserole turns up the heat but always in the most pleasant way!
Ingredients
- 2 (7-ounce) cans whole green chili peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces cheddar cheese, shredded
- 2 large eggs
- 1 (5-ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk, optional
- 1 (8-ounce) can tomato sauce
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish with cooking spray.
Step 3 –Evenly layer 1 can of the chili peppers in the bottom of the prepared baking dish.
Step 4 –Sprinkle the chili peppers with 1/2 of the Monterey Jack cheese and 1/2 of the cheddar cheese.
Step 5 –Top the cheese layer with the remaining chili peppers.
Step 6 –Mix the eggs, the evaporated milk, and the flour together in a bowl. Add up to 1/2 cup of the milk to thin out the egg mixture to your desired consistency.
Step 7 –Pour the egg mixture over the chiles.
Step 8 –Bake the casserole for 25 minutes.
Step 9 –Evenly pour the tomato sauce over the top of the casserole.
Step 10 –Bake the casserole for 15 minutes.
Step 11 –Transfer the casserole from the oven and turn on the broiler.
Step 12 –Sprinkle the remaining Monterey Jack and the remaining cheddar on top of the casserole and broil until the cheese has melted, about 2-3 minutes.
Step 13 –Serve.
