Puffy Chile Relleno Casserole

Christmas Catering….

My last catering gig before Christmas – making 4 main dishes to serve 8 people for a good friend.  Here is one of the recipes.

Puffy Chile Relleno Casserole

Serves 8

2-3 cans (7oz each) whole chiles
4 corn tortillas cut in wide strips
1 lb Jack cheese, shredded
1 Large tomato, sliced
8 Eggs
1/2 cup milk
1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground cumin

1/2 tsp garlic powder
1/2 tsp paprika

Remove seeds from chiles, if desired, Lay chiles in the bottom of the well greased 9 inch square baking dish. Top with half the tortilla strips and half the cheese. Arrange tomato slices on top. Repeat layers, using up the remaining chiles, tortillas, and cheese.

Beat together eggs, milk, salt, pepper, garlic powder; pour evenly over casserole. Sprinkle lightly with paprika, cover and chill if make ahead.

Bake uncovered in 350 degree oven for 40 minutes (allow one hour if cold) or until puffy and set in center. Let stand ten minutes before cutting into squares and serving.

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