Jack’s Chile Relleno Casserole (yum!)
Adapted from Cook-Eat-Share
12 fresh roasted Anaheim peppers (or Pablanos or your favorite chili peppers if Anaheims are not available).
6 eggs, separated
1 1/2 cups low-fat milk
6 tablespoons flour
Salt and pepper, to taste
3 cups shredded Jack Cheese
1.5 cups shredded sharp cheddar
1 can of tomatoes
2 cloves of garlic
fresh oregano 1/4 cup
fresh cilantro 1/4 cup
fresh parsley (small bunch)
fresh basil (small bunch)
fresh thyme (a few sprigs)
1/4 cup olive oil
How to roast peppers: see our post "Roasting Peppers" for “how-to” here. Or view the "labels" in the right column.
Place all ingredients in blender and mix until desired consistency. Pour into sauce pan on stove and cook at low heat until sauce is ready.
Devein peppers and strip of all seeds (unless you like it REALLY hot!), and set aside on paper towels to cool and dry.
Lightly grease bottom of baking dish with favorite oil. Layer peppers on bottom of casserole dish to create a solid bottom. Sprinkle a layer of cheese mix. Then add another layer of peppers, and more cheese.
In large bowl, beat egg whites until they softly peak and set aside. In another bowl, mix the milk, flour, and egg yolks. Salt and pepper as desired. Slowly blend the milk mixture with the egg whites, being careful to not over beat.
Pour egg mixture over the layers of peppers and cheeses. Bake at 350 degrees for 45 minutes or until the top is golden brown. Leaving the oven on, remove casserole from oven.
Spoon the sauce evenly over the top and bake for another 30 minutes.
Remove from oven. If desired, sprinkle with shredded sharp cheddar. Let stand 5-10 minutes before serving.
As a breakfast entree, serve with delicious fruits like strawberries or cantaloup.
This was served with a Chorizo-Rice mixture.