Chile Relleno Casserole

2 7-ounce cans whole green chiles, drained well
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
1 C shredded chicken, optional

Preheat oven to 350° F.  Grease an 8×8 casserole dish and set aside. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Top with pepper-jack cheese, reserving some cheese for the top. If you are adding chicken, layer it on top of the cheese.  Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the remaining cheese.

Bake for 35 minutes, or until golden brown.  Let stand for 10 minutes before serving.

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