Anaheim Chile Relleno Casserole with Red Sauce

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6 Servings
Anaheim Chiles Mexican
Bake Vegetable Mexican Company Casserole Vegetables Side Dish Main Dish Brunch Breakfast Anaheim Chiles

8 Anaheim les roasted, peeled and seeded
3 s
1 1/2 cups Monterey Jack cheese with pers or regular jack
1 1/2 cup of k
1/2 cup of ur plus 1 Tablespoon
Pinch of Salt and per
1/2 teaspoon of in
Dash of enne if you like some heat
Sauce
1/2 cup diced on
1 16ounce can of atoes dice, in juice
1/2 teaspoon in
1/2 teaspoon ck pepper
2 dashes namon
1 lic minced

Clean your peppers of seeds and veins, cut in half width wise In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend Butter Casserole dish or grease, I use butter Layer ? the chilies, then ? the egg mixture, then ? the cheese Repeat layers, top with just a small dash of Cayenne if you like a little heat Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery. While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.


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