You get that bushel of fresh roasted hatch and/or poblano chilies home and your house (and car) smell fantastic for days. I clean them and freeze into individual portions in freezer ziplock bags, so I have them available all year long.
Well anyways, I took some out and ended up with about 15 large chiles left over, and I remembered by dad talking about this chile rellano dish that my grandmother used to make, that he loved, but I personally had no memory of... So I decided to give it a try.
I texted my tech-savvy grandparents and asked for the recipe, and they scanned the original recipe into an email and sent it to me, how awesome is that?
This dish can be eaten for any meal- it makes a fantastic brunch or breakfast item, but I made it for dinner and served warm corn tortillas on the side.
Ingredients:
4 slices white bread- buttered on one side
12 whole green chiles- sliced open, cleaned and dry
2-3 cups shredded cheese (recipe says pepper jack, but all I had was Mexican blend)
Custard:
6 whole eggs
1 small pkg cream cheese ( I didn't have any so I substituted for 1/4 cup Mexican crema (sour cream) I had left over
1 tsp each salt, paprika, onion and garlic powder
1/2 tsp of dry ground mustard
2 cups milk
Instructions:
Whisk eggs, sour cream (or cream cheese) spices and milk together. Set aside.
Place bread butter side down in 9x13 baking dish.
Sprinkle with cheese, then add one layer of green chiles. ( I could fit about 6 opened up and laying flat in dish)
Sprinkle with cheese again
Add one more layer of green chiles
Then pour egg mixture over everything, and sprinkle with cheese of you like.
Place plastic wrap or fool over and let it sit in fridge all day, or overnight depending on when you make it. I made it before I left for work, took about 10 minutes to prepare at most.
When you get home, place in preheated oven (325 degrees) for 1 hour, uncovered until golden brown on top.
Let rest 10 minutes before serving.
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| Nutritional Data estimated from Sparkrecipes.com |
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