Description
Discover how to make a delicious Chile Relleno Casserole with this easy-to-follow recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- cooking spray
- 2 cans (198 g each) whole green chile peppers, drained
- 8 ounces (227 g) beef cheese, shredded
- 8 ounces (227 g) cheese, shredded
- 2 large eggs
- 1 can (142 g) evaporated milk
- 2 tablespoons (30 ml) all-purpose flour
- 1/2 cup (120 ml) milk
- 1 can (227 g) tomato sauce
Instructions
- Collect all necessary components. Set your oven to 350 degrees F (175 degrees C) to preheat. Lightly coat an 8×8-inch baking pan with cooking spray.
- Spread the chile peppers from one can evenly across the bottom of the greased baking pan.
- Distribute half of the shredded cheeses over the chiles, then layer with the remaining chile peppers.
- Combine the eggs, evaporated milk, and flour in a mixing bowl; if the mixture appears too thick, gradually incorporate 1/2 cup of milk to achieve the desired texture. Pour this over the chiles.
- Place the dish in the preheated oven and bake for 25 minutes. Evenly distribute the tomato sauce over the top and continue baking for an additional 15 minutes.
- Switch on the broiler. Scatter the remaining cheeses over the top. Broil until the cheese is melted, roughly 2 to 3 minutes. Serve and enjoy!
Notes
- Try using half and half instead of evaporated milk for a creamier texture in the egg mixture.
- Enhance the flavor with a pinch of cayenne pepper or paprika in the egg mixture.
- Experiment with different cheeses like pepper jack or Monterey Jack for a unique twist on this dish.
