Chili Rellenos Casserole

September 17, 2011

This recipe uses Ortega, Poblano, or Anaheim chiles. These are large, mild peppers that are often found in cans in the Mexican foods section, or in season at the grocers in the Southwest US.

In a rectangular Pyrex dish about 3″ deep:

Pour in a thin layer of a mild salsa or even spaghetti sauce (Prego makes starchless)

Julienne a layer of iceberg lettuce to cover this

A smoky Montery Jack, mozzarella, or other soft white cheese can be either cut or grated over lettuce

Place strips of the Ortega (etc) over this

Julienne another layer of lettuce upon the chiles

Sliced black California style olives, diced red onions (pre-cooked, if desired), and fresh cilantro

Scramble whole eggs, approximately 1 for every 4 inch square, and pour over the present layers

Add a bit more salsa and another layer of chiles

Finish with more cheese and fresh cilantro. Slivered almonds can be used, also.

This should be baked for 45 minutes at 260F, and broiled to skin-over for another 5 minutes or so.

While hot, the casserole should be sliced into individual servings. These freeze and reheat quite successfully.

Serve with favorite salsa.

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