I've been trying to find an acceptable substitute for Chile Rellenos that is easier to make but is just as tasty. Why? Oh I loved the recipe I posted on here before for Chile Rellenos but it wasn't the easiest recipe to make. Remember my mess? Plus you have to fry them. This search for the perfect casserole wasn't easy. The first one was was super simple but it really lacked that authentic flavor. It called for tomato sauce in the bottom of a pan followed by chopped green chilies and cheese. bleh! The second time I ever made it I thought the proportions of milk/flour were way off and it came through with a weird watery texture that never really "set". That's when I decided to take matters into my own hands and do what I thought would give a casserole a more authentic feel. For me, that begins and ends with the sauce. I used the same sauce that I'd used in my other recipe. It's really easy to make and if you make it first the flavors have time to "marry" while you assemble your chilies.
1/2 onion, minced
1 clove garlic, minced or pressed
1 T. oil
1 cup chicken broth
1 can crushed tomatoes
1/2 tsp chili powder
1/2 tso dried oregano leaves
salt & pepper
In a little bit of olive oil, saute the onions and garlic until softened just a bit. Do not brown them. Then add the rest of the ingredients and let simmer for a few minutes.
For the rest of the recipe you will need:
1/2 cup whole milk or half and half
1/4 cup Bisquick (you can use flour if you don't have Bisquick)
1 package of Monterrey Jack cheese
whole green chilies
paprika and cayenne pepper
I used Hatch green chilies for this recipe but in all honesty I've about decided that I like Old El Paso brand better. You have to buy 2 or 3 of the cans because they're smaller but the chilies don't seem to be as mushy. I can barely pick these up without them falling apart. Begin by rinsing your chile peppers and draining.
Fill the bottom of your casserole dish with sauce
Cut the Monterrey Jack cheese into strips and carefully insert into the chile and set on top of the sauce.
As you can see they aren't perfect. The chilies are all different sizes so I used different amounts of cheese in each one. And I tried my best to keep them from falling apart but it was impossible to keep them intact.
In a mixing bowl, beat the eggs and then add a dash of the paprika and cayenne pepper mixing it with the eggs.
In another mixing bowl combine the half and half with the Bisquick, mixing it until most of the lumps are gone. Then combine with the egg mixture.
Pour the egg mixture over the chile peppers and bake at 350 for 45-60 minutes or until bubbly and browned on top.
Before removing from oven insert a knife into the middle to make sure the eggs are set in the middle. Knife should come out clean.
We had this for dinner last night along with some beans and diced avocado and then we've also had it for breakfast this morning. It was yummy either way but I think this would make a perfect brunch dish. You could prepare the dish with the sauce and the stuffed chilies the day or night before, and keep covered in refrigerator, then add the egg mixture in the morning just before cooking.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
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