Chile Relleno Casserole

Another jewel from the St. Andrew’s Cookbook.  This is my godmother, Tia Melody’s, recipe, but Mama Kay submitted it to the cookbook.  Whole green chiles are key — the diced ones will not work.  For non-Texans, this is a problem.  Wal-Mart is (unfortunately) the only place I’ve been able to find them in North Carolina, but the perk is they do come in one pound cans (pictured left).  In Texas I usually buy 5-6 of the tiny Old El Paso cans.  I like the casserole most at room temperature, but it’s also good cold.


Chile Relleno Casserole

4 thoughts on “Chile Relleno Casserole

  1. Susan Keehn says:

    My vegetarian friends have always raved about Chile-Cheese Casserole as a main dish. I love the fact that I can make it ahead of time. As Amy indicates, Casserole may be best at room temp or just a bit warm. (Too messy and impossible to serve if hot)

  2. Hola Amykins! What fun to see your recipe exchange, and to see my name in print! I have not made Chile-Cheese Casserole by the above recipe for years, but now make a somewhat healthier version…
    1 pound whole green chiles (Here in Colorado we buy them fresh and roasted over open fire at the end of the summer. They are the most flavorful by far, and I also get plenty for the freezer.)
    1 cup egg whites or egg beaters
    1 (12 oz) can fat free evaporated milk
    1.5 tsp baking powder
    No salt
    2 Tbs flour
    1.5-2 lbs. grated Mexican cheese–any combination

    Follow the same procedure and bake in a 9 x 13 inch dish sprayed with Pam. Less fat and cholesterol, but still plenty enough to keep cardiologists in business.

    Love you boatloads,
    Tia Melody

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