I don't think we've talked about chili rellenos yet, and it's time that we did. Such a simple and delicious menu item! Our recipe takes it up a notch and turns it into casserole that's perfect for Sunday brunch, Tuesday night dinner, or to take to a friend in need of a hearty, home-cooked meal.
We first got this recipe - many years ago - from the family member of my sister Ann's, and it has been a favorite since. I bet we've made it 30-40 times over the years; it's quick and easy, only has 5 main ingredients, and is relatively inexpensive.
Did I mention it's also delicious? It really really is.
{{Quick Note: For those of us who carefully watch our cholesterol, this shouldn't be a regular meal as it has lots of eggs and cheese!}}
We garnish it with diced avocado and salsa; you could add cilantro and even jalapenos if you're so inclined. (*If you're ever in Central Oregon, please buy O-hana Salsa! It's one of the best salsas we've ever tasted, but only available locally, and made in Bend, Oregon.)
Puffy Chili Rellenos Serves 4-6 Can be doubled for a crowd
Two 4-oz cans whole green (mild) chiles, drained, cleaned, & patted dry
4 corn tortillas, cut into strips about ½ inch wide
1 lb grated Monterey Jack cheese, divided
1 large tomato, sliced
7 eggs (*If doubling, use one less egg)
½ cup (minus 1 Tbl) 2% or whole milk (*not non-fat)
½ tsp each fresh ground black pepper, cumin and garlic powder (We cook very low sodium but you can add up to 1/2 tsp salt)
Pinch of smoky paprika for garnish before baking
Drain the chilis, open, and strip off the seeds, then dry gently in a paper towel.
In a well-greased 9” square pan, lay ½ of the chilies to cover bottom. Top with ½ of the tortilla strips and ½ of the cheese. Arrange all the tomato on top next. Repeat layers of chilies, tortilla strips, and cheese.
Beat together eggs, milk, and seasoning (except paprika). Carefully pour over casserole, then shake gently to distribute egg mixture. Sprinkle the paprika over the top.
Bake uncovered at 375° for 40-50 minutes until puffy and cooked in the center. If it begins to brown too quickly, tent with foil while it bakes. Let stand 10 minutes before serving.
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