Friday, November 14, 2008

chile relleno casserole

tonight i finally made the chile relleno casserole i found on for the love of cooking

here is the recipe with my changes:
3 eggs, 3 tbsp flour and 3 tbsp yogurt mixed together then add salt, pepper and a 3 oz can of sliced olives (not, like i did, chopped olives. i forgot that "chopped" olives means "minced to heck")
can of black beans rinsed
3 7oz cans of whole green chilies - or roast your own - my publix did not have 7oz cans so i used 4 4oz cans.
about 3/4 grated 8oz block of colby jack cheese
1 can enchilada sauce - publix only had red mild old el paso sauce
should have had chopped green onions for garnish

in a greased baking dish layer chilies (cut open, spread out), egg mixture, cheese, beans, and repeat until you've run out of ingredients. top with sauce and cheese and bake at 350 for 30 minutes.

the original recipe is at the link (its also much tidier)

the verdict? i think it was yummy. should possibly go with a side salad (as suggested) to make it last longer, but i've got some for lunch at work tomorrow, so thats all that matters. also, i spilled the salt a little, so a little over salted....
and maybe more beans or something else added? but, you wouldn't want to add too much or i guess it wouldn't be chili relleno.
it was easy and quick though! (other than those dumb new pop top cans, and grating the cheeese) so i'm happy about that.
easy and fairly quick to prepare and one dish and mexican

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which is more important? i.e. which would you choose at the exclusion of the other?