Last month, I roasted some green chiles from the garden with the intention of making the traditional chile relleno casseroles for the freezer, but Evan told me he'd found online recipes that didn't require actual stuffing of the peppers, so I went on the hunt and found this one to try. It turned out really well, although without much heat at all, so maybe in the future I'll leave a few seeds in. For me, dishes with peppers seem to be a little hit or miss. I've made plenty of chile relleno casseroles with seeded garden chiles that have had plenty of heat, but for some reason there's never a hard and fast way of gauging exactly how much heat a pepper might have in any given season. It seems to be sort of a Russian roulette kind of thing.
Lazy Chile Rellenos
- 8 whole roasted, peeled, and seeded green chiles (I used Anaheim chiles, but any fairly large, mild-ish chile--like poblanos, or even Fresnos--will work, if you want to up the heat quotient some.)
- 1-1/2 cup Monterey jack cheese, grated (I had Colby Jack in the fridge and that worked just fine)
- 5 whole large eggs
- 2 cups whole milk
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Preheat oven to 325°.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a sprayed 9 x 13" baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour hot water in the large pan so it comes up to the level of the eggs and bake for 35 to 40 minutes, or until no longer jiggly.
Cut into squares and serve.
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