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Recipe for Chile Relleno Bake

Cinco de Mayo (5th of May), is the Mexican holiday that commemorates the Battle of Pueblo which was won on the May 5, 1862. It is a popular holiday in Mexico, of course, but has, over the years, become popular in other countries, and especially the United States. Cinco de Mayo is a day to serve fabulous Mexican food, but since it isnít a bank holiday (in countries other than Mexico), and most donít get to take the day off from work, itís a good idea to have ready a recipe for a Mexican dish that is quick and easy. Cinco De Mayo Chile Relleno Bake is a layer of green chiles and cheese, with a puffy topping that can be assembled in about 10 minutes. While itís baking, the delicious sauce takes only about 15 minutes to make; it can be made a day or two ahead and reheated to spoon over the squares of the casserole.
In restaurants, chile rellenos are often battered and deep-fried. To make them at home, it would be a time-consuming proposition, not to mention messy. This casserole is lower in fat, doesnít make the house smell like deep-frying, and requires a minimum amount of dishes that can be quickly loaded in the dishwasher.

Complete this festive meal with warm flour tortillas and a tossed salad with Salsa Vinaigrette. It also makes a great brunch dish anytime.

8 Servings

2 4 oz. cans whole green chiles
3 cups grated cheddar jack cheese

5 eggs
1/3 cup flour
1 2/3 cups half and half
1/2 teaspoon salt

3 tablespoons vegetable oil
1/2 yellow onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons flour
2 cups chicken broth
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon whole oregano
  1. Preheat oven to 350į.

  2. Spray a 9 x 9" casserole dish with non-stick spray.

  3. Split the chiles open, remove any seeds, and lay them over the bottom of the casserole dish in a single layer.

  4. Sprinkle the cheese evenly on the top.

  5. Whisk together the eggs, flour, half and half, and salt.

  6. Pour the mixture over the chiles and cheese.

  7. Bake for 35-40 minutes or until set.
  8. ĒĒ
  9. Cut into squares and serve with a few spoonfuls of the sauce.

  10. Meanwhile, make the sauce: Heat the oil over medium heat; add the onion and stir fry until translucent.

  11. Stir in the garlic and sprinkle the flour over the mixture.

  12. Stir over medium heat for 2 minutes; whisk in the chicken broth, chili powder, cumin, salt, and oregano.

  13. Bring to a boil, turn down to a simmer and stir until smooth.

  14. Serve with the chile relleno squares.

Amount Per Serving
Calories 387 Calories from Fat 261
Percent Total Calories From: Fat 67% Protein 18% Carb. 14%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 14 g
Cholesterol 196 mg
Sodium 1190 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 18 g

Vitamin A 37% Vitamin C 37% Calcium 0% Iron 10%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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