CHILE RELLENO CASSEROLE
2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350º for 35 minutes, until golden brown. Let stand 10 minutes before cutting.
Makes 6-9 servings
Can be frozen
* You can also use your own home-roasted green chiles. Click here to find out how to roast them. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size.
Per 1/6 Recipe: 364 Calories; 31g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 273 Calories; 23g Fat; 13g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 242 Calories; 21g Fat; 12g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack.
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