I remember eating this delicious Chile Relleno Casserole as a kid. My parents would make it and bring it to our Taylor family get togethers. Those were good times and really good food. This recipe was passed into the family from our neighbors The Regans, and was modified into this delicious family Potluck Favorite. This Chile Relleno Casserole, will give you all the flavor of fried chile relleno without all the extra grease and fat.

I have made this often over the years and turn to this dish for its simplicity and crowd pleasing abilities. You can assemble it ahead of time, refrigerate and then just pop it in the oven. We serve it here in Texas breakfast burrito style, and sometimes we like to do it up fiesta style with beans, Mexican rice, good pico de gallo and sour cream. It’s perfect just on it’s own, any way you slice it.

Psss. This is the debut recipe with my new camera. Tell me what you think….

You need:

1 large can of Whole Green Chiles, 1 lb. Monterey Jack cheese and 1 lb. Sharp Cheddar cheese grated.

I use the big can of Hatch (available here in Texas) but any brand’ll do.

¼ cup milk

4 Tablespoons flour, ½ teaspoon baking powder, a pinch of salt & pepper and

1 dozen eggs – 8 whole, 4 whites.

I usually do a combo of the eggs, depending on what mood I’m in (and if I’ve got egg whites in the fridge.) Today I used 7 whole eggs and 5 whites. I have found, it turns out great no matter what. Happy days indeed!

That’s it on the ingredients. Pretty damn simple. And that’s the way I like it.

Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

In a 9×13 glass Pyrex casserole dish start layering; start with the chiles and then cheeses.

Layer in two to three layers- chiles then cheeses, chiles then cheeses. I did two layers.

Top it off with the cheese. Set aside.

In a large mixing bowl crack the eggs

Keep crack’n. I do the one handed crack.

Always crack’n myself up. Heehee.

Now pour in the milk,

Look at those cool milk swirls

add flour

baking soda

and that pinch of salt and pepper.

Got it? Good.

In a large mixing bowl, blend the egg mixture up

Pour the blended ingredients over the chile & cheese mixture.

Now it’s ready for the oven – preheat oven to 325° and bake for 50 – 60 minutes.

Take it out of the oven and begin drooling. Let it set up for 10-15 before cutting.
Set timer & walk away. You can do it.

Chile Relleno Casserole on a warm tortilla and calling for me.

Robyn, oh,

ROBYN…

but wait – I must first pile on homemade pico de gallo and sour cream.
Okay, now a taste.

Before the bite

After the bite

Burrito Style all the way baby!

 Printable Recipe

Chile Relleno Casserole – A Potluck Favorite (a Taylor family recipe)

1 large can of Whole Green Chile’s, 27 oz. ~OR~ 6 – 4 oz. cans
Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

1 lb Monterey Jack cheese
1 lb Sharp Cheddar cheese
Grate the cheeses. Set aside.

In a 9×13 glass Pyrex casserole dish, start with a layer of chiles and then with a layer of cheeses, repeat. Layer in two to three layers. I did two layers. Set aside.

Add the following ingredients into a large mixing bowl:
1 dozen eggs – 8 whole, 4 whites
¼ cup milk
4 Tablespoons flour
½ teaspoon baking powder
A pinch of salt and pepper
Blend the egg mixture using an electric mixer on medium speed until it is nice and creamy. Pour the blended ingredients over the chile & cheese.

Bake in a preheated 325° oven for 50 – 60 minutes. Let it set up for 10-15 minutes before cutting.

¡Disfrutar! = Enjoy!

Spicy Thai Noodles is absolutely hands down one of my favorite dishes. It makes me drool with longing. This is really, really good. I ain’t kidding. You can serve Spicy Thai Noodles as a side dish or as a main meal. It is very versatile – any type of long noodles will do, whole wheat, spaghetti, or just plain linguine. The Spicy Thai sauce melds perfectly, coating every noodle and every bit of your mouth with goodness. You’ve gotta try this, I swear you won’t be disappointed!

First you gotta make the Spicy Thai Dressing. This noodle salad would be nothing without it.

Let’s round up our ingredients:

I’m using fettuccine.

Grab your veggies – 2 carrots, 2 red bell peppers, 6 green onions and cilantro.

Get chopping. Or in this case julienne the veggies. What does julienne mean you say?
Just a fancy word for cut into fancy thin strips.

Got it? Goood.

Here’s how: Start by cutting cutting the vegetable at a diagonal

then once again use a diagonal, cutting into smaller strips.

That’s it. Pretty simple.

Keep going on the red bell peppers

and green onions.

Look at that. Fancy cut green onions.

Place all veggies in a BIG bowl.

Coarsely chop about 1 cup cilantro and put on top of veggies. Set aside.

Boil the noodles for 12 min. Cool in cold water and drain.

Put cool drained noodles on top of the vegetables.

Then pour and

scrape, every last bit of the Spicy Thai Dressing over the noodles.  Oops, some Spicy Thai sauce spilled on my fingers.
My bad.

Pause. Lick fingers.

Now the fun part. Wait a minute. I thought that was the fun part.

Toss it around.

Keep tossing,

until every last strand is coated. You know what time it is.

It’s time to plate up and eat up.

Spicy Thai Noodles

Oh yeah.

 Printable Recipe

Spicy Thai Noodles

1 box (1 lb) Fettuccine noodles
2 carrots, peel and julienne
2 red bell peppers, cut into strips
6 green onions, julienne
1 cup cilantro, coarsely chopped

Spicy Thai Dressing, 1 1/2 cups

Boil noodles for 12 min. Cool in cold water and drain. Julienne (cut into fancy strips) the vegetables and place in large bowl. Pour cool noodles over the veggies. Add the cilantro. Pour the Spicy Thai Dressing over the top. Toss and mix well with tongs. Serve and enjoy! **This dish is best served at room temperature.