Chiles Rellenos Casserole

It’s a casse­role! It’s Mex­i­can food! It’s break­fast! It’s dinner!

  • Ingre­di­en­tés:
  • 16-oz. can whole mild green chiles, rinsed and drained
  • 4‑oz. each of Ched­dar and Mon­terey Jack cheese, shredded
  • 2 tbsp. flour
  • 12 oz. evap­o­rat­ed milk
  • 6 large eggs
  • 1⁄2 tsp. each: 
    • Ground cumin
    • Gar­lic powder
    • Sea­soned salt
  • 1⁄4 tsp. black pepper

Heat oven to 350°. Light­ly grease a 2‑quart shal­low bak­ing dish.

Halve the chiles length­wise; pat dry between paper tow­els. Cov­er the bot­tom of the pre­pared dish with half the chiles. Sprin­kle with half the cheese. Repeat with the remain­ing chiles and cheeses.

In a medi­um bowl, whisk flour in about 1⁄4 cup milk until well blend­ed. Then whisk in the remain­ing milk and oth­er ingre­di­ents until well blend­ed. Pour over chiles and cheeses.

Bake at 350° for 30–35 min­utes or until knife insert­ed comes out clean and edges just begin to brown.

Serves 8.