Jeri says, "I absolutely love Chili Rellenos. It is my go to order at my favorite Mexican restaurant. Well, life in Coronavirusville has put a stop to eating out, so I created a casserole in order to eliminate the frying of the individual rellenos. It is quick and easy to make and I like that a lot!"
Ingredients
3 cups Mexican style blend cheese, divided
2 large eggs
¼ cup all-purpose flour
1 teaspoon baking powder
1 cup half and half
6 Anaheim peppers, roasted, peeled, and split in half
1 (8-ounce) can enchilada or tomato sauce, optional
Instructions
Preheat oven to 350 degrees.
Sprinkle ½ the cheese onto the bottom of a lightly greased 1 ½-quart baking dish.
Layer roasted peppers in a single layer over the cheese.
In a medium mixing bowl, blend together the eggs, flour, baking powder, and half and half with an immersion blender (or regular blender) until smooth.
Pour the mixture over the top of the cheese mixture.
Add the remaining cheese.
Top with enchilada sauce or tomato sauce, optional
Bake uncovered until set, 25-35 minutes
Cool 15 minutes before cutting.
Serve with guacamole, salsa, and tortilla chips. Add refried beans and or rice for full dinner..
Variations:
* Add 1 pound shredded chicken or 1 pound browned ground beef for complete entrée.
* Substitute 1 ½ cups shredded Monterey Jack and 1 ½ cups shredded sharp cheddar cheese, mixed together in place of the Mexican blend.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/08/28/cool-as-a-cucumber-hot-as-a-chile/