Chile Relleno Casserole


Chile Relleno Quiche

serves 8

10 eggs
1/2 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1 pound cottage cheese
2 4 ounce cans green chiles — diced. We like mild.
black pepper to taste
1 pound grated mozzarella or other cheese

Directions
1. Preheat oven to 400 degrees
2. Whip the eggs until fluffy
3. Whisk in melted butter, flour, baking powder and salt. Stir in
cottage cheese and chiles (other ingredients may be substituted for
chiles)- it’s very flexible- we used 24 ounces of cottage cheese and that worked, too.

4. Pour into a greased 13 by 9 inch pan. Top with grated cheese.
Bake for 15 minutes at 400.
5. Reduce temperature and bake at 350 degrees for 40 minutes longer or until the eggs are set and the top is lightly browned. Cool and cut into squares.

Our friend David Blackstone says he makes this sort of thing in his rice cooker.

Our 14 year old served this for dinner tonight (November 16th) and it was amazingly delicious.

We also had it for dinner February 11th:

Linked at Whole Foods for the Holidays Progressive Dinner

This entry was posted in breakfast, eggs, main dish, vegetarian. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*