Monday, May 12, 2014
Tex - Mex Chiles Rellenos Casserole
Just another favorite Tex - Mex recipe.
Tex - Mex Chiles Rellenos Casserole:
Here's what you'll need:
1 - 9"X 13" Casserole Dish sprayed with a Vegetable Cooking Spray
Preheat the oven to 350 degrees
2 (1 lb. 11oz.) cans of Whole Green Hatch Chiles. Split the Chiles in half lengthwise.
8 oz. shredded Pepper Jack Cheese
8 oz. shredded Sharp Cheddar Cheese
2 large Eggs, beaten
1 (5oz.) can of Evaporated Milk
2 TBS Flour
2 TBS Adobo Seasoning
1/2 C Heavy Cream
1- 8oz.) can Tomato Sauce
Layer the Casserole:
1/2 of the Chiles
1/2 of the Pepper Jack Cheese
1/2 of the Cheddar Cheese
In a small bowl:
Pour evenly into the dish.
Bake for 25 minutes.
Cover the top with the Tomato Sauce and return to bake for an additional 15 minutes.
Remove from the oven and sprinkle with all of the remaining cheese.
Peace in the Kitchen!