Sharing is Caring !

Chilies Rellenos Casserole Recipe

Yes I know this isn't any where near an Italian recipe, however I absolutely loved the flavors in this. It was exciting to see this bake all together like a Mexican Style Pot pie! Who can resist? I have Veronica to thank! When I saw this recipe on My Catholic Kitchen I couldn't wait to try it! I am so glad I did! We loved this awesome casserole. Great flavors easy to make and I am sure hers was even more flavorful with onions that I omitted.  Since I can't have onions from being severely allergic to them, I adapted her recipe for me to enjoy without them! Feel free to check out here recipe to make her delicious original recipe on her site.  Actually just came back from vacation and they made a mistake making me a dish that had them in the sauce somewhere, I can't tell you how sick I was for hours with huge welts all over me plus shortness of breath, well we won't go into all that here, you can understand why I don't use the onions.

 Please make sure you visit her recipes and site!
  Here is my adapted version and it was absolutely awesome!


My version of a Mexican Style POT PIE!!!

1 pound ground turkey or beef
3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 16 oz can refried beans (I used fat free)
2  cups or more of blended cheddar cheeses
1 or 2 cans of green chilies
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
optional: cayenne pepper
1 cup canned corn

Topping (this is top crust)
1 1/2  cups milk or half and half
1/3 cup flour
1/4 teaspoon salt
2 tablespoons hot sauce
4 large eggs

Beat eggs, hot sauce and gradually add the flour and salt set aside.

Brown meat I cooked it in the corn juice instead of draining it, add the garlic. Stir in all the spices when meat is browned. Add the refried beans.

In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the meat of the top, corn and add the rest of the shredded cheese.

Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350  degrees. I couldn't wait to let it sit for a few minutes we just dived right into this one and one more things it's great reheated the next day if you have any left!

Thanks Veronica from  My Catholic Kitchen this is a keeper!

+claudia lamascolo Author

No comments:

Post a Comment

Thanks for reading @What's Cookin' Italian Style Cuisine