I really love Chili Rellenos as does my husband, his are amazing but very time consuming. I found this recipe and I thought that this shortcut sounded pretty good. I added lots of extra ingredients and it was fantastic. I personally think the original recipe would be too bland for my taste.
I served with a little salsa on the bottom of the plate, close to authentic, it is normally served with a very light tomato sauce.
1 1/2 cups milk
3 tablespoons all purpose flour
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/4 tsp garlic salt
Pickled jalapenos (optional)
1 russet potato, peeled, cubed and microwaved for 3 minutes
1 small can of olives sliced (optional)
1/4 of a jalapeno diced very small
4 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterrey Jack (about 1 pound)
Lightly grease 9x13-inch glass baking dish. Beat first 7 ingredients in medium bowl to blend.
Arrange chilies from 2 cans in prepared dish, covering bottom completely. Sprinkle with 1/2 of each cheese.
Sprinkle the potato, olives, fresh jalapeno and pickled if you wish onto the cheese
Layer the remaining 2 cans of rinsed, split chili's
Add the remaining cheese
Pour egg mixture over the top. (whip he living shit out of it right before you pour) Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve. (Mine took a full hour)