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Sonja's Chile Relleno Casserole

Always a hit at gatherings and I adapted it to be made gluten free so everyone can enjoy! (In the photo, I topped with tomatoes before baking and cut into squares after cooling to serve as an appetizer). Make Ahead -This casserole can be assembled the day before. Shred the cheese and layer it with the chiles. Mix together the eggs and milk (keep in a separate container) and in the morning; heat the oven, pour the egg/milk mixture over the cheese in the casserole dish, pop it in the oven morning until it’s done.

Prep
Cook
Serves 8people
Ingredients
2
– 7 oz. cans of whole green chilies
1/2
lb of jack cheese grated
1/2
lb of cheddar cheese grated
13
oz can of carnation evaporated milk
1/2
tsp garlic salt
1/2
tsp cumin
1/2
tsp of red pepper flakes
1
cup of gluten free flour
2
eggs
8
oz jar of red or green chili salsa
Cilantro to garnish (can also use jalapeno slices, olives, avocado)
Directions
1.
Preheat oven to 350 degrees
2.
Prepare whole chilies by cutting in half and removing seeds and then drain on paper towels. In large pyrex dish (spray with Pam) lay green chilies flat on bottom of dish. Mix cheeses together then put half of cheese on chilies, next a layer of chilies and then the rest of the cheese.
3.
Blend in mixing bowl flour, eggs, milk until smooth and then add cumin, red pepper flakes and garlic salt. Pour over top of casserole and bake for 30 mins. Remove from oven and pour salsa over top and bake 15 mins. longer.
4.
Allow to cool for 5 – 10 minutes before cutting. Garnish with cilantro.

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