Summer Time #14 – Peppers

summertime2Chili Rellenos Casserole

Makes 6 servings

Prep: 15 minutes
Cook: 45 minutes

Shopping List:

  • 2x 200 gr or 2 (7 ounce) cans whole green chili (Anaheim) peppers, drained
  • 225 gr or 8 ounces Monterey Jack cheese, shredded
  • 225 gr or 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 150 ml or 1 (5 ounce) can evaporated milk
  • 15 gr or 2 tablespoons all-purpose flour
  • 120 ml or ½ cup milk
  • 235 gr or 1 (8 ounce) can tomato sauce

anaheim-pepperTO MAKE:

  1. Preheat oven to 175° C or 350 degrees F.
  2. Spray a 23 x 23 x 5 cm or 9 x 9 x 2-inch baking dish with cooking spray.
  3. Lay half of the chilies evenly in bottom of baking dish.
  4. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
  5. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  6. Bake in the preheated oven for 25 minutes.
  7. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  8. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Note 1: For the egg mixture: Separate the eggs and whip the whites until slightly stiff. Blend together the egg yolks, flour and milk and fold into the beaten egg whites. This creates a much fluffier casserole.

Note 2: What you’ll really love about this casserole is just how much better it is when you reheat it the next day.

Note 3: American cheeses can be bought bij L’amuse in Amsterdam and IJmuiden.


Amount Per Serving Main recipe
Calories: 387
Total Fat: 27.6g
Cholesterol: 140mg
Sodium: 1449mg
Total Carbohydrates: 12g
Dietary Fiber: 1.4g
Protein: 23.9g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20150730-ST14-Chili-Rellenos-Casserole-