This Chile Relleno Casserole is a reminder of the amazing food we had while in Hatch, New Mexico but it simplifies it so that it’s easy to make on our own. It’s a fun dish to share with friends and take to potlucks. It goes great with a side of tortilla ships and fresh salsa.

While it’s still one of my culinary goals to learn how to make an authentic Chile Relleno, like the ones we had in Hatch, New Mexico, for now this more than satisfies the craving. It’s simple to make and even better simple to clean up.

Ingredients:

4 eggs

2/3 cup heavy cream

2 tbsp flour

2 tsp salt

6 – 12 whole green chiles (skins, seeds and stems removed)

4 cups of shredded monterey jack & cheddar cheese (about a pound)

 

Instruction:

Preheat oven to 350 degrees. Combine the eggs, heavy cream, flour and salt in a medium bowl, and whisk until the batter is smooth.  Set aside.

Grease a pie or a small casserole dish.  Layer one row or green chiles, and top with 1/3 of the cheese.  Repeat.  Pour batter over the cheese and chiles, then top with remaining cheese.

Bake in preheated oven for 40 – 60 minutes, until golden brown on top and cooked through.

 

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Quick tip: Buy chile peppers during their season, perferably roasted. Peel and freeze them to use throughout the year. Freeze them in groups of 12 so that you are always ready to make this dish.

Recipe and image courtesy of Homemade for Elle.