Recipe

Chile Relleno Casserole Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 7 months ago Recipe by Melissa's Chef Tom Fraker A wonderful CINCO DE MAYO recipe.Cinco De Mayo On May 5, 1862, in Puebla, Mexico, about 2,000 Mexican soldiers under the command of General Ignacio de Zaragoza, defeated invading French forces of 6,000 men. D... More Prep:15m Cook:45m Servings:6	Mystic_rive
	true to its name melissas in minutes does it again

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Ingredients

8 Chiles roasted and seeded

8 cups Soy Shreds use Fiesta Soy Shreds

4 Eggs

1 1/2 cups Milk

2 tablespoons All-Purpose Flour sifted

1/2 teaspoon Pepper

1/4 teaspoon Kosher Salt

Pico de Gallo Seasoning to taste

Directions

STAND TIME 45 MINUTES

Preheat oven to 350º.

Lightly oil baking dish with pan spray and set aside. Set peppers in the bottom of the dish in a single layer. Next sprinkle 1/2 of the cheese over the chiles. Repeat the last two steps, layering chiles and cheese, then set aside.

In a kitchen aid or mixing bowl, blend the eggs and the next 4 ingredients until well incorporated and frothy. Pour the mixture over the chiles and cheese. Sprinkle the top with the pico de gallo. Cook in the oven until eggs have set and a knife comes out clean when inserted into the center of the casserole. This will take about 45 minutes. Let it stand, uncovered for about 20 minutes.

serve this dish with a couple of slices of fresh jalapeno peppers on top for garnish.

Baby greens and pear tomatoes make for a nice accompaniment

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Comments

dottiet 1 year, 7 months ago said:
My Momma used to make this a lot. Never any left overs that's for sure. Love it. Thanks my friend. Cheers!

trigger 1 year, 6 months ago said:
I can whip this up in no time that is the beauty of the dish. It taste fantastic and looks pretty too,
Thank you Joymarie

Michael

jencathen 1 year, 5 months ago said:
This sounds good!

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