Chiles rellenos casserole with marinara
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Jack cheese, cut in strips |
| 1 | can | 4 oz green chiles, seeded |
| 4 | Eggs | |
| ⅓ | cup | Milk |
| ½ | cup | Flour |
| ½ | teaspoon | Baking powder |
| 1 | cup | Grated sharp cheddar cheese |
| 1 | can | Marinara sauce |
| Pitted ripe olives(garnish) | ||
Directions
Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1½ qt. baking dish.
Beet eggs until thick and foamy, add milk, flour and baking powder - blend.
Pour egg batter over chiles - cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set.
Serve with heated marinara sauce and olives.
Note: I used 18 fresh Anaheim chilies (1½ pds). Blistered under broiler until popped and brown. Then peeled and seeded.
I also increased the recipe by half. Very good.