Monday, May 10, 2010

Chile Relleno Casserole

For years I made chile rellenos in the pan, carefully frying each one, taking great pains to coat them well with the flour mixture and not burn them, until I discovered the casserole version, which is so much easier and tastes just as good if not better, all fluffy and cheesy. If you can’t eat gluten, substitute the wheat flour in this recipe with either rice flour or teff flour. The teff is heavier than the rice, but has a nice flavor. Which substitute flour works better for you is a matter of taste.


1 two-pound can of whole green chiles (about a dozen to fifteen chiles)
8 eggs, with whites separated from yolks
3/4 cup milk (lactose-free works fine)
1 cup flour (wheat, rice, or teff)
1 tsp. baking powder
pinch of salt
1 lb. Monterey jack and/or cheddar cheese
1 tsp. chili powder
1 bunch cilantro (about ½ cup), washed and chopped
2 tsp. oil to grease the baking dish


Preheat the oven to 350°. Coat an oblong baking dish with vegetable oil.

Cut the cheese into chunks about 1/8-inch wide and stuff the chiles generously with the cheese. Place each cheese-stuffed chile in the baking dish. Reserve ¾ cup of grated cheese for the top of the casserole.

Once all the chiles are stuffed and in the baking dish, separate the egg yolks from the egg whites. Set the egg whites to one side. You don’t need all the egg yolks. About 4 or 5 is sufficient. Combine the egg yolks with the milk and beat together. In a separate bowl, combine the flour, baking powder, and chili powder. Next add a touch of salt to the egg whites and beat them up stiff and fluffy. Once they are beaten stiff, fold the flour mixture into the egg whites then mix in the egg and milk mixture. When all these ingredients are well-combined, pour them over the chiles. Sprinkle the grated cheese over the top (cheddar makes for a nice color) and then sprinkle the chopped cilantro on top of that.

Bake the chile rellenos for 45 minutes or until no longer wet.

Eat well, be well, live deliciously!

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