This dish reminds me of Dorothy Culliton's "John Wayne Eggs". It was a speciality breakfast she would make on occasion and was loved by all. Thanks for the inspiration Dorothy!
This recipe was adapted from www.winnerdinners.com. I will say I reduced the amount of cheese in this dish by half or so. The original calls for 2 lbs of cheese, that is alot. So feel free to load up on cheese or not.
Recipe: Chile Rellenos Casserole
Ingredients:
8 green chiles, skinned and deseeded (fresh or canned)
1 lb. (16 oz.) Mexican blend shredded cheese ( or you can use 1/2 lb Cheddar and 1/2 lb Monterrey jack)
4 eggs
1 12 oz. can evaporated milk
3 Tbsp flour
1 tsp salt
1 6 oz. can tomato paste
1/3 lb ground elk
1/2 tsp garlic powder
1/4 tsp cumin
pepper to taste
Wash and rinse chiles and remove all seeds. Set aside.
Cook ground elk or meat of your choice (you can also leave the meat out too) over medium heat. Add garlic powder, cumin, and pepper to taste. Set aside.
Preheat oven to 300 degrees F.
Layer 4 green chiles on the bottom of a 8"x8" baking dish or similar sized casserole dish. Sprinkle ~1/2 of the cheese blend over the chiles (reserve about 1/4 cup to sprinkle on top). Sprinkle cooked meat on top of the cheese.
Layer the next 4 green chiles over the meat. Sprinkle with ~1/2 cheese blended on top of meat (still reserving bout 1/4 cup for top). Set aside.
Separate eggs into 2 medium bowls.
Beat egg yolks for a couple minutes until light and bubbly. Add milk, flour, and salt. Beat for 1 more minute.
Beat egg whites for 1 minute. Add egg yolk and milk mixture to the whites. Beat until combined, 30 seconds.
Pour egg mixture over cheese and chiles in the casserole dish.
Bake for 1 hour at 300 degrees uncovered.
Remove from oven and spread tomato paste over top of casserole. Sprinkle with remaining cheese. Cook for an additional 30 minutes at 300 degrees F.
Remove from oven and allow to cool for 5-10 minutes. Serve with rice and beans or eat on its own. Delicious! Enjoy!
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