Disclaimer: this is not my mom’s actual recipe – but according to my razor-sharp memory, she used to make something very, very similar to it when I was younger.
** much younger **
Anyway, I absolutely adore chile rellenos, but the traditional method of stuffing and deep frying the chiles is waaaaaay too much work for me these days.
Of course, that theory doesn’t hold true for making fried chicken, but I digress….
Low and behold, thanks to the wonders of Pinterest, I found this recipe and have been waiting for the right time to make it. And as luck would have it, last Thursday night was the right time. We were having a celebratory dinner for Sabrina to commemorate her induction into the Art Honor Society at school – and she decided that a Mexican fiesta was the way to go.
Being a bit pressed for time, which is the norm these days, I broke out three crockpots and prepared the lime/beer braised chicken in one, ground beef tacos in the other (which is a separate post, I’ll never make them any other way now!), and this casserole in the third.
and another view:
Simply delicious – and mom gave her stamp of approval by requesting that I make it again this week.
That’s when you know it’s good 🙂
Chile Rellenos Casserole – adapted from trickschef.net
2 (7 ounce) cans whole green chile peppers, drained
8 ounces shredded Mexican 3 cheese blend
8 ounces Jalapeno Jack cheese
2 eggs, beaten
4 tablespoons all-purpose flour
1 cup milk
Salsa, sour cream, and green onions for serving
Spray the inside of a small crockpot with nonstick spray. Lay half of the chilies evenly in bottom. Sprinkle with half of the cheeses, cover with remaining chilies, then sprinkle the remaining cheeses on top. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Cook on high for about two hours – and vent the lid during the last 20 minutes or so to allow the steam to escape. Serve with salsa, sour cream and green onions.