Whenever we have a bigger group of guests, Mr. B usually makes this delicious chile relleno casserole. This slice is sitting on top of potatoes…. Yum!
Harter’s Chile Relleno Casserole
1 Lg. Can Whole Ortega Chiles
11/4 Medium Sharp Cheddar Cheese, Grated
11/4 Mild Cheddar Cheese, Grated
1Dz. Eggs
2 Tsp. Salt
1 Pt. Sour Cream
Wash & seed chiles and flatten out. Oil large glass cake pan. Place one layer of Chiles on bottom. Arrange layer of cheese, using both kinds, checkerboard style. Alternate until all chiles and cheese are used. Beat dozen eggs. Add salt & sour cream. Pour over chile and cheese, folding under and around edges. Bake at 325 degrees about 45-50 minutes, until puffy and golden. Let stand 5-10 minutes, or so and serve
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I wish I could send you some of our fresh green chiles. Once you’ve had them roasted, you’ll never be able to open a can again. I love the casserole.
Oh my goodness, that would be amazing.. I wish, I wish. I’ll have to track some down and try that… yum!
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Thank you for stopping by. I’m glad you liked it.
Thanks,Sarah