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Chili Relleno Casserole

Diet.Chef's picture
  Anaheim chilies/Green chiles 8 Large
  Anahiem chilies/Green chiles 8 Large
  Part skim mozzarella cheese 8 Ounce (1 Package)
  Unbleached flour 1 Cup (16 tbs)
  Cornmeal 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Skim milk 1 1⁄4 Cup (20 tbs)
  Eggs 2 , beaten
  Vegetable cooking spray 1
  Salsa 1⁄2 Cup (8 tbs)

Wash and dry chiles; place on a baking sheer.
Broil 3 to 4 inches from heat 8 to 10 minutes, rurning often with tongs until blistered on all sides.
Immediately place chiles in a paper sack.
Close sack, and allow chiles to steam 15 minutes to loosen skins.
Peel chiles remove stems, cores, and seeds, keeping chiles intact.
Slice cheese lengthwise into 8 (1-inch) strips.
Stuff each chile with a strip of cheese; set aside.
Combine flour, cornmeal, baking powder, and salt in a large bowl.
Make a well in center of mixture.
Combine milk and eggs; add to dry ingredients, stirring just until moistened.
Coat a 13- x 9- x 2-inch baking dish with cooking spray; place chiles in dish.
Pour cornmeal mixture over chiles; bake at 375° for 25 minutes or until golden brown.
Serve with salsa.
Garnish with cilantro sprigs,

Recipe Summary

Main Dish

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Chili Relleno Casserole Recipe