Chile Rellenos Casserole - 4

Recipe Ingredients

1		Whole Ortega chilies
		Monterey Jack cheese - grated
6 oz	170g	Crab-shrimp - cooked and diced
1/2 lb	227g / 8oz	Sharp cheddar cheese - grated
1 teaspoon	5ml	Flour - for dusting cheeses
		Batter
3		Eggs
1/4 cup	59ml	Whole milk
1 tablespoon	15ml	Bisquick - heaping

Recipe Instructions

Drain the chilies. Plan about 4 per person. Open each chili flat. In the bottom of a well buttered glass oven dish; place a layer of chilies. Dust the jack cheese with a small amount of flour.

Mix together the crab and/or shrimp with the Jack cheese. Place a thin layer of this mix over the bottom layer of chilies.

Place another layer of chilies on top and repeat process ending with a top layer of chilies.

Cook in a 375F oven for 7-10 minutes; uncovered. Remove from oven and reduce heat to 300F.

Mix together the batter--you may have to double the batter to be sure you cover the dish well--and pour over the chilies. Add the cheddar cheese and cook, COVERED, slowly in a 300F oven until done.

You will know it is done when a knife inserted in the middle comes out relatively clean. If the center does not set up completely after about 30 minutes, don't worry just serve it up with a salad and, I like corn with it.

Source:
The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

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