Chile Relleno Casserole
Print This Recipe

---

INGREDIENTS 2 or 3 (4-ounce) cans whole green chiles 4 corn tortillas, cut into 1-inch strips 1 pound Monterey Jack cheese, shredded 1 large tomato, thinly sliced 8 eggs, or 1 (16-ounce) carton egg substitute 1/2 cup milk 1/2 teaspoon each salt, black pepper, ground cumin, and garlic powder Bottled Salsa Verde (green chile sauce) Slice the chiles open and remove the seeds. Place half the chiles in bottom of a well-oiled 9-inch square baking dish. Top with half of the tortilla strips and half of the shredded cheese. Arrange the tomato slices on the cheese and layer with the remaining chiles, tortilla strips, and cheese. In a large bowl, whisk together the eggs (or egg substitute), milk, and seasonings. Pour the mixture over the casserole and bake, uncovered, in a 350 degree oven for 40 minutes, or until the casserole is puffy and set. Let the casserole stand for 10 minutes, then cut into squares to serve. Serve with a bowl of Salsa Verde. Makes 6 to 8 servings NOTES - Double the recipe to serve a larger group. For a spicier casserole, add a 6-ounce can, or desired amount, of roasted jalapeno peppers, seeded and sliced. I like to serve this with bacon or sausage on the side.