EXCERPT from Chile Relleno Casserole  by Helene Kobelnyk in VIVAcini! 19 Oct 2012


If you live in or have ever visited New Mexico, you
know how crazy we are about our chile, and Chile
Rellenos are my absolute fave. It does however take
quite a bit of time to prepare individual rellenos.
This delightful casserole is a great substitute because
it blends all the fl avors of a dish of chile rellenos
yet takes half the time and eff ort to prepare.
• 5-8 (or as many as you like) roasted,
peeled and cleaned green chiles
(if desperate, use canned chiles)
• 5 eggs
• 1 cup of half and half
• 2/3 cup fl our
• 1/2 lb Monterey Jack cheese and
1/2 lb cheddar cheese, grated
• Salt to taste, usually about ¼ tsp.

To read this and any story in its entirety, please click on the link at the top of this post or “Current Issue” or “Past Issues of VIVAcini” on the top menu bar of the Website.

(After reading the magazine, simply use the “back” button on your browser to return to this post and leave comments on our GUESTBOOK.)