Thursday, October 27, 2005

Recipe: Chili Relleno Casserole

Michael Salsbury
One of my favorite Mexican dishes is the Chili Relleno, which is a chili pepper filled with cheese, covered in an egg-based batter, with sauce on top.  This dish is a lot easier to make and tastes just as good as the real thing to me.

2 cans (7 oz.) Chilis
1 small can Evaporated Milk
2 Eggs
2 Tbsp. Flour
1/2 cup Milk
1 lb. Monterey Jack Cheese
1 can (8 oz.) Tomato Sauce

  1. Grate and mix
  2. Line pan with 1 can chilis.
  3. Add half of cheese.
  4. Place rest of chilis.
  5. Add most of remaining
  6. Beat eggs until lemon color and add milk, flour, salt,
    then pour over chilis.
  7. Bake at 350 degrees for 20-25
  8. Remove, pour tomato sauce over top.
  9. Sprinkle with
  10. Bake 15 mins. more.
  11. Let stand 15-20 mins. before

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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