Chili Relleños are common items on Mexican restaurant menus across the country. Here is a quick and easy way to recreate that delicious dish. Here it is served with homemade nachos and fruit kabobs.
Chile Relleño Casserole
- 4-5 fresh green chili’s, roasted (or 1 large can whole green chilis, drained)
- 1/4 – 1/3 lb pepper jack cheese, cut in strips
- 1/2 lb Mexi-blend cheese, shredded
- 2 – 4 eggs
- 1/2 tsp salt
- 1/2 cup milk
Pre-heat solar oven while mixing ingredients.
Stuff the green chili’s with the pepper jack cheese. Layer the stuffed chili’s in a granite ware pan.
Combine and beat together the eggs, milk, and salt. Pour over the cheese and chili’s. Sprinkle with paprika.
Bake in solar oven 1 to 1 1/2 hours.
When eggs are set, cover with shredded cheese. Put back into the solar oven long enough to melt the cheese.
(In regular oven, bake at 325° for 30 – 40 minutes.)