A word for my mother. Yes, I cooked and ate a chiles relleno casserole. Yes, I refused to even look at a chiles relleno casserole when I was a child. I am sorry. I know my pickiness was a pain in the butt. Don't feel too bad, I am being paid back ten fold with my own picky eaters.
10 green chiles, peeled
1/2 pound 2% Monterey Jack cheese, cut into 10 strips
1 cup 2% cheddar cheese
1/4 cup (scant) all-purpose flour
3/4 cup low fat milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Roast the chiles over a flame until the skins are charred, place them into a paper sack or a container with a lid and allow them to cool off. When they are cool enough to handle, cut off the stems, remove the seeds and peel off the skin. You may want to do this while wearing gloves or under running water. Spread the peeled chiles out onto paper towels and pat dry.
- Move you oven rack to the lower middle position and preheat your oven to 350°. Grease a 9x13 inch pan.
- Slip a strip of Monterey Jack cheese into each on of the chiles (if your chiles fell apart while peeling them. Don't worry just stack the cheese between the two halves) and place them in a single layer into your prepared pan. Sprinkle them with the cheddar cheese.
- Beat the eggs, and add the flour; beating until completely smooth. Add the milk, salt, and black pepper and continue beating until smooth. Carefully pour this mixture over the chiles.
- Bake for 45 minutes or until a knife comes out clean and the top is a golden brown.
- Serves 6. Per Serving: 228 calories, 17 gms fat