Magazine article Sunset

Chile Rellenos Casserole

Magazine article Sunset

Chile Rellenos Casserole

Article excerpt

Prep and cook time: 30 to 35 minutes Makes: 5 to 6 servings 4 corn tortillas (6 to 7 in.) 1 tablespoon salad oil 2 cup finely chopped onion 3/4 pound jalapeno-flavor jack cheese 2 cans (7 oz. each) whole green chilies, drained cup chopped fresh cilantro 4 large eggs 2 tablespoons all-purpose flour 1. Stack tortillas and cut into about 1/2-inch squares.

2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is limp, about 3 minutes. Add tortillas and remaining oil, turn heat to high, and stir until small bits start to brown, 8 to 10 minutes.

3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular casserole (at least 2 in. deep).

4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about 1/4 inch thick.

5. …

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