CHILE RELLENOS BAKE

Put green chiles in a colander placed in the sink and let drain for about 15 minutes.

While chiles drain, preheat oven to 375F/190C.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.)

When chiles are drained, use your thumb to split open each chile, scrape out seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can. (I like to make 2 piles after I do this to get the layers even.)

Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they’re slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using).

Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add half and half, ground cumin, and chile powder, and stir until well combined.

Pour egg mixture over chiles and cheese, taking care to get it evenly distributed. (The egg mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and continue to bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time.

You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.

Serve hot, with sour cream and salsa if desired.

This will keep in the fridge for a few days, and reheats beautifully.

Equipment Needed

Spice Level:

Dietary