Esta es una exhibición prevé de cómo se va ver la receta de 'Easy Chiles Rellenos Casserole #2' imprimido.

Receta Easy Chiles Rellenos Casserole #2
by myra byanka

Easy Chiles Rellenos Casserole #2

Serve this easy prep recipe as a side dish. It is very different from the casserole #1 that I posted, which is more of a breakfast/brunch item.

The sour cream/egg "custard" that tops the casserole is soft, creamy, and simply delicious.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: eggs, mexican food

Ingredientes

  • 2 large poblanos peppers, roasted, seeded, cut in strips
  • 10 oz. shredded Monterrey Jack, pepper Jack, or other cheese, like sharp cheddar
  • 1 1/3 cups sour cream, room temp
  • 4 extra large eggs
  • salt and pepper to taste
  • garnish: paprika
  • your choice salsa

Direcciones

  1. Heat oven to 35o F.
  2. Roast and seed the peppers, cut in slices.
  3. Line the bottom of a 9" pie pan with foil, or butter a 1 1/2 qt. baking dish.
  4. Lay the chile slices in the bottom of the pan, top with shredded cheese.
  5. Beat the eggs with salt and pepper, stir in the sour cream until combined, pour on top of the cheese.
  6. Bake about 25 minutes, or until the sour cream "custard" has jelled in the center, and a knife comes out clean.
  7. Sprinkle on more cheese, if desired, then paprika.
  8. Let rest 10 minutes.
  9. Scoop onto plates.
  10. Top with salsa.