Monday I posted a new-to-me recipe for Chile Relleno Casserole and I said I’d let y’all know how it turned out. It was quite good and something I’ll definitely make again. For the most part I followed the recipe. Yeah, I know…pretty surprising for me. 😉 However the recipe didn’t include any seasoning and we can’t have that, now can we? After I beat the eggs, milk and flour together I stirred in salt, pepper and spicy Creole seasoning. I didn’t time it but I’m pretty sure it was done in less than an hour so if you make this, keep an eye on it.
I should probably mention that I used canned whole chilies. David happened to be in town and picked them up for me. All that our store had were the little 4 oz. cans which didn’t seem big enough for chilies that could be stuffed with sliced cheese. They didn’t have anything else, though, so I told him to buy three cans and I’d see what I could do with them. I was rather surprised to find that the chilies inside were much larger than I would have guessed…they were simply rolled up in the can. The three cans worth covered the bottom of a small, rectangular baking dish (7×11 ?) and then I used 8 medium eggs. This made enough for the two of us for dinner that night (Chris was out) and reheated for a couple of lunches. I think it would make an excellent brunch dish.
Btw, I’m in the process of starting another blog just for recipes. This is mostly for me as a way to organize them all in one place but when I get it up and running I’d be happy to share it with my readers, too.