Because if this is not your daughters recipe then I am not remembering the same dish she made...check it out ...very good!!!
Chile Relleno Casserole
Fresh roasted peeled and seeded green chiles at least 12 or you can use 4 7-oz cans whole mild green chiles (or 1 2-1/2 lb can)
1 lb. Tillamook pepperjack
1/2 lb mozzerella
6
1 cup cream 1/2 cup sour cream
1/2 t. salt
dash of pepper
6 cups (1 lb.) grated cheddar cheese
put the cream , salt pepper and cumin along with the eggs in the blender mix well... then layer the cheese and the chiles in a greased baking dish.... pour the egg mix over the top shake the pan a bit and ..let it soak for a few min and then put in a 350 oven until bubbley brown on top... let sit 15 min before serving
( I dinked with it of course and added the cumin and a tbl of chipotle pepper pureed into the eggs...)
Chile Relleno Casserole
Fresh roasted peeled and seeded green chiles at least 12 or you can use 4 7-oz cans whole mild green chiles (or 1 2-1/2 lb can)
1 lb. Tillamook pepperjack
1/2 lb mozzerella
6
1 cup cream 1/2 cup sour cream
1/2 t. salt
dash of pepper
6 cups (1 lb.) grated cheddar cheese
put the cream , salt pepper and cumin along with the eggs in the blender mix well... then layer the cheese and the chiles in a greased baking dish.... pour the egg mix over the top shake the pan a bit and ..let it soak for a few min and then put in a 350 oven until bubbley brown on top... let sit 15 min before serving
( I dinked with it of course and added the cumin and a tbl of chipotle pepper pureed into the eggs...)





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