Chile relleno casserole, El Paso style from Homesick Texan by Lisa Fain

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Notes about this recipe

  • Eat Your Books

    Can substitute Anaheim chiles or canned green chiles for Hatch chiles.

  • chawkins on November 04, 2019

    Very good without having to deep-fry the chiles. I used the very last four poblano chiles from the garden, they did not quite fill the entire 8x8 pan I used. I did not grate the cheese either, I cut them into batons and stuffed them inside the chiles and pour the remaining salsa on top instead of layering as instructed. Only used 7 oz of Montery Jack. I left the stems on the chiles, with the cheese stuffed inside, they looked and tasted just like the fried ones if you be careful and scooped out whole chiles when serving.

  • Rinshin on June 03, 2019

    As far as how quickly and easily mimic the taste and texture of fried chile rellenos, this was almost spot on without the all too heavy cheese addition seen in all the other ones. This recipe only called for 2 cups cheese and reducing down to 1 1/2 cups worked great. Although this did have some homemade tomato salsa/sauce in the layers, I would also make double the salsa and serve the half thinned somewhat as extra sauce as most chile rellenos come this way. I blackened only 3 fairly large poblanos and it was plenty. Very happy with this delicious recipe. Used square pyrex pan.

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