Friday, November 28, 2014
Chile Relleno Casserole
But my favorite way to have it is in a breakfast sandwich--use it just as you would use egg, and you can add bacon or ham or whatever else you would add, and it becomes a portable breakfast that is delicious.
In a 9" x 13" pan,
pack in as many peppers as you can--you can use poblanos, jalopenos, banana peppers, what ever level of heat you want will work.
Seed them and stuff each of them with grated cheese that melts well (I use Chihuahua when I have it, a Mexican blend when I don't).
The egg batter is:
1/4 c. flour
1 1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
Mix in a blender, and pour over the stuffed peppers. Bake at 350 degrees until the egg is puffy and set, about 30-40 minutes.