Chile Relleno Casserole
from Colorado Cache Cookbook by the Junior League of Denver
- 4 7-ounce cans whole, mild green chiles
- 1 pound Monterey Jack cheese
- 5 eggs
- 1 ¼ cups milk
- ¼ cup gluten-free flour
- ½ teaspoon salt
- Dash of black pepper
- 4 cups grated mild Cheddar cheese (1 pound)
Makes 8 servings
Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into ¼-inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3 quart baking dish. Mix eggs, milk, flour, salt and pepper well, and pour over chiles. Sprinkle top with grated Cheddar. Bake uncovered at 350 degrees for 45 minutes.
thank you for having this on-line… I have the cookbook, couldn’t locate it… and wanted to serve this tomorrow for a football party…. Go Seahawks!
The Chili Relleno Casserole is incredible! It is going to be my new dish for potlucks. yummy and it is very easy. My kind of recipe.
What did you use for gluten-free flour?
Hi, Jan. I use a variety of flours. One of the easiest is Tom Sawyer’s all purpose flour mix, which you can read about in this post: http://glutenfreekathy.wordpress.com/2007/09/15/easy-and-quick-dinner-chile-relleno-casserole/. I also make some mixes when called for in a recipe, usually using flours like sorghum, rice, potato and bean.
If you are using flour, this is NOT a gluten free recipe.
You’re right, Melissa. In my blog entry about this recipe I said that I used gluten-free flour in the recipe.
What kind of milk did you use? whole? 2%, 1%, skim? evaporated? Hi Glenda, I use skim milk which works fine.
If you are using fresh chili’s how many do you recommend? ~I would say 6-8 large chiles. I think that is about how many are in the can. ~