Chile rellenos casserole question

[lizzy]

I want to try this recipe when my dad is in town next weekend. All I could find at the grocery store were the tiny 4 oz cans of whole green chilies. How many ounces are in the large cans called for in this recipe?

Thank you!!!

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[steve2-in-la]

The "large" cans of Ortega roasted chiles are usually 7 ounces. Be sure to drain them, however.

 

[orchid]

I'm going to edit the recipe Lizzy. When I was given this recipe about

40 or so years ago when I lived in Arizona and we could get the large cans. Probably 7oz. as Steve says. I haven't seen a large can since I moved to S. Fl. Only the 4oz. size so I usually use 3. To me, it's all about the chile's so I have been known to use more but it really is a personal choice. If you like the chile flavor, use more. If you want to just know they are there, use less. It's very adaptable.

 

[lizzy]

Thanks so much!! I'm excited to try this recipe~

 

[orchid]

You're welcome and I hope you enjoy it.

 

[cheezz]

Lizzy, I just made this for the third time - HUGE hit with everyone... here's what I did:

It's just so easy and so full of flavor!
I made a 9x13 pan full, so will put the amounts I did in brackets - it certainly is a forgiving recipe! I cut it into 21 pieces as we also had muffins and breads. As the main breakfast dish, I would say it easily made 12 main-dish servings. Oh, and it cuts into such beautiful neat servings

Chile Rellenos Casserole

Serving Size: 8 (12)

2 lg. can Whole green chiles (3 7-oz. cans)
1 Pound Cheddar Cheese,Shredded **
1/2 Pound Monterey Jack Cheese,Shredded **
** (2 lb bag shredded Mexican 4-cheese blend)
5 Eggs, beaten (8 eggs)
1 Tablespoon Flour,Heaping (1-1/2 Tbl. heaping)
1/2 Teaspoon Cumin (3/4 tsp. cumin seed, crushed)
1/2 Teaspoon Salt (3/4 tsp.)
1 lg. can Evaporated Milk,Whole (1 can + 2/3 cup)
Tomato Sauce (half an 8-oz. can)

Remove seeds from peppers and drain on paper towels.
Grease casserole dish and line with chiles. Spread cheeses on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes (45 min) or until set. (cover with foil for last 15 min. if browning too much). Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.

cheezz notes: I mixed up the egg/flour/milk/spices the night before, and cleaned the chiles. So it went together very fast the next morning.

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