This is an old recipe from my Mom. When I started to write it down for you, I realized there are a few “pieces” missing. (Perfect recipe for an Imperfect Kitchen, right? :-) ) This recipe has been passed down from who knows where! Both my Mom and Grandmother made this, but I have no idea where they got it. It’s missing the size of the dish to put it in, the measurements for the seasoning and how to grate the cheese. On the upside, it’s totally meatless. It’s simple to make and very tasty. Keeping things simple right now is perfect for us! Total time including prep and cooking is about 2.5 hours, so plan ahead. It will easily serve 6 -8 people!
Let’s get started! Gather your ingredients and your favorite 9×13 casserole dish! (Ohh see! A dish size!) Layer whole green chiles on the bottom of your casserole dish. Cover with grated/shredded cheddar cheese. The pictures are of grated cheese, but the recipe calls for shredded. I had the grated cheese on hand, but I recommend shredded because it melts so much nicer!
Layer the rest of the chiles on top of the cheddar cheese.
Cover with grated/shredded Jack Cheese!
Now here is the important part – separate the eggs and whip those whites into stiff peaks. Do not overlook this step. Stiff peaks are important to the final product. When you’ve beaten your eggs into their proper form, you’ll add yolks, flour and a bit of seasoning. Pour this delicious mixture over the chiles and cheese.
That’s hardly an exciting picture, but you get the idea of how it should look!
Cover this with foil and bake for about an hour. After an hour, remove the foil and cover the top of the casserole with tomato/salsa mix. Return to the oven and bake for an additional 30 minutes, or until the top is bubbly. Allow the casserole to sit for about 15 minutes before cutting.
We’ve also done this with just tomato sauce and no salsa. That’s what we did tonight, so the picture is just of tomato sauce. If you use salsa the topping will be nice and chunky! It’s delicious either way so choose the one your family likes best!
Sara’s Simple Chile Rellenos Casserole
1 – 27 oz can Whole Green Chiles
1 lb Cheddar Cheese, shredded.
1 lb Jack Cheese, shredded
1 – 12 oz can Tomato Sauce
1 medium jar of mild Thick Salsa (like Pace) You can use a spicier salsa if you prefer.
4 eggs, separated.
3 TBLS flour
1 12 oz can evaporated milk
1 tsp pepper
dash of nutmeg and salt
Preheat oven to 325.
Remove chiles from the can. Open them so they lay flat. Rinse gently under running water to remove seeds and membranes. (You can leave the seeds in if you want your casserole to have a little more spice!) Pat them dry and layer 1/2 the chiles on the bottom of an ungreased 9 x 13 pan. Cover with Cheddar cheese. Layer the rest of the chiles on top and cover with Jack cheese.
Separate the eggs into two small bowls. Beat the egg whites until they form stiff peaks. Add the evaporated milk, flour and seasonings to the bowl with the egg yolks. Beat mixture until ingredients are well blended. Gently fold in the egg whites to the yolk mixture and pour evenly over the chiles and cheese.
Cover casserole with tin foil and bake for 1 hour.
Meanwhile, mix the tomato sauce with the salsa to form a nice sauce.
After an hour, remove the casserole from the oven. Remove the tin foil and cover the cheese with tomato/salsa blend. Return the casserole to the oven and bake uncovered for an additional 30 minutes.
Remove from the oven and allow to set for at least 15 minutes.
Cut into squares, serve with rice and beans or your favorite chips and salsa. Enjoy!