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Old 12-30-2009, 07:37 PM
 
Location: Anchorage, AK to SoCal to Missoula, MT
1,539 posts, read 2,812,216 times
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I copied & pasted this off of cooks.com

I made this tonight & it was really good! I used 2 (4 oz.) cans of chilis though and I would recommend you do the same. I also did not use any cheddar cheese and did not feel it was lacking at all, that 8 oz. of jack cheese was plenty!

This was easy & delicious!!

PUFFY CHILI RELLENOS CASSEROLE

8 oz. Jack cheese, cut in 12 strips
2 cans (2 oz. each) whole peeled chiles
8 eggs
2/3 c. milk
1 c. flour
1 tsp. baking powder
1 c. Cheddar cheese
Salsa

Put cheese strips in chiles and arrange on a greased 8x13 pan.Beat eggs, milk, flour and baking powder until smooth. Pour evenly over chiles. Sprinkle with Cheddar cheese.
Bake uncovered at 350F for 45 minutes.

Last edited by AKgirlinCA; 12-30-2009 at 07:52 PM..
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Old 12-30-2009, 07:41 PM
 
Location: Middle Tennessee
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Thanks for sharing. Now to bribe my wife into making it for me. I'll have to graze on it for a day or two.
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Old 12-30-2009, 07:52 PM
 
Location: Anchorage, AK to SoCal to Missoula, MT
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No problem Nomad I wish my hubby liked more of what I make!! He is stuck on all that processed food crap--drives me crazy!
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Old 12-30-2009, 08:07 PM
 
Location: GLAMA
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I loves me some chile relleno casserole.

Next time try some queso chihuahua in addition to or in place of the jack and top it with grated queso cotija.
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Old 12-30-2009, 09:51 PM
 
Location: Anchorage, AK to SoCal to Missoula, MT
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ooh good idea Fontucky, thanks!!!
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Old 12-30-2009, 10:32 PM
 
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Yum!

i'll have to try this with the whole canned chiles. I make chile rellenos only on rare occasions since it's a lot of work to roast & peel the chiles. Thanks!
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Old 01-05-2010, 02:22 PM
 
Location: South GA
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I wonder if this could be adapted to use the chopped green chilies? I have never tried to stuff chilies so I am wondering if it is difficult? I was thinking the chopped chilies with small cubes of cheese and then the recipe as it is?
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Old 01-06-2010, 05:16 PM
 
Location: Pawnee Nation
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Quote:
Originally Posted by Katsmeeyow View Post
I wonder if this could be adapted to use the chopped green chilies?
layer some thin slices of ham, green chilies (either whole or chopped.....using both would be good), and thin slices of cheese in a baking dish. Bake in a hot oven for about 5 minutes....until it gets hot, you really aren't trying to cook it. Using the egg batter AT ROOM TEMPERATURE pour it over the dish and bake until it puffs up and turns golden brown.
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Old 01-06-2010, 05:59 PM
 
Location: Middle Tennessee
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Quote:
Originally Posted by Goodpasture View Post
layer some thin slices of ham, green chilies (either whole or chopped.....using both would be good), and thin slices of cheese in a baking dish. Bake in a hot oven for about 5 minutes....until it gets hot, you really aren't trying to cook it. Using the egg batter AT ROOM TEMPERATURE pour it over the dish and bake until it puffs up and turns golden brown.
I got to try this. I'm stuffed but still am craving it now.
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Old 01-06-2010, 06:45 PM
 
Location: SoCal desert
8,093 posts, read 13,186,017 times
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Quote:
Originally Posted by Goodpasture View Post
layer some thin slices of ham, green chilies (either whole or chopped.....using both would be good), and thin slices of cheese in a baking dish. Bake in a hot oven for about 5 minutes....until it gets hot, you really aren't trying to cook it. Using the egg batter AT ROOM TEMPERATURE pour it over the dish and bake until it puffs up and turns golden brown.

Yum.
I make this a lot.
My version's just a little different - I used cooked crumbled sausage and I mix (liberally!) red pepper flakes into the eggs.
Yum.
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