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Chile Relleno Casserole

This entry is part of a series, RdJ»

Relleno Plate

I wanted to make chile rellenos the other day, and I got some really nice-looking, deep green poblano chiles at the market that would have been ideal for that. I could hardly wait to try out my new stuffing recipe! Then disaster struck.

Oh, nothing too disastrous, actually. When I roasted the chiles to remove the skin, the chiles lost their integrity and broke down into strips. Nice pieces of roasted chile, I’ll grant you, but suitable for stuffing? Hardly. Now what was I going to do? I had these plans, you see, and all these ingredients ready to go…

Fortunately, the Mother of Invention was standing nearby. I decided to make a layered casserole with the materials to hand. I’d have to add some eggs and a bit more grated cheese; stuff like that. But generally I was ready to give it a go. Here’s the recipe I came up with:

This dish proved to be an easy one to make, although the ingredients list looks a bit daunting. I had the whole thing together in about 45 minutes, and after another 20-25 in the oven it was ready to eat. Tasted just like chile relleno too; the meat-filled kind, anyway. The nice things about this version: It’ll feed a good-sized family, it’s not expensive, and it can be changed around to suit your tastes. It doesn’t require deep-frying either, on the off-chance that you don’t like to deal with that (potentially messy) process when the weather’s Really Hot…

Enjoy the (Unexpectedly Pleasant Casserole) Heat!

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