Chile Relleno Casserole

This easy chile relleno casserole is one I used to make years ago when we had vegetarian friends over for dinner and then when I was vegetarian myself. Now I'm what I call a part-time vegetarian, and this is perfect for my meat-free days. It's good for breakfast, lunch or dinner.

It's also what I call a pantry meal because you can make it from ingredients you likely have on hand any time of year. Sure, you can sometimes buy fresh chiles and roast them yourself--by all means, go right ahead! But you'll get great results with canned chiles. And, if you make this at a time of year when fresh, local tomatoes aren't available, you can even use good canned tomatoes.

I hadn't even thought of this dish in decades until I came across the little notebook I had written it in back when I was really young, possibly even a teenager. It was a real blast from the past for Mr. Delightful! 

If you, too, have been married since before the earth cooled, tell me about a dish you made in the early years of your marriage. If not, then tell me about whatever kind of food constitutes a "blast from the past" for you.

Chile Relleno Casserole

(Makes 4 to 6 servings)

1 tablespoon extra virgin olive oil
1/2 cup chopped onions
2 (or 3) 4-ounce cans mild (or hot!) diced green chiles
4 corn tortillas, cut in strips

6 ounces Monterey jack cheese, shredded 

6 ounces cheddar cheese, shredded
1 1/2 cups fresh diced tomato or 1 14.5-ounce can fire roasted petite diced tomatoes, drained
8 large eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cumin
1/8 teaspoon crushed red pepper flakes
Paprika
Garnish ideas: avocado, guacamole, salsa, sour cream, cilantro, sliced ripe olives, thinly sliced radish

1 Grease 8x8x2-inch baking dish. Heat oil in small skillet and saute chopped onions until soft, about 5 minutes. Place half the onions in the dish. Layer on half the chiles, half the tortilla strips, half of each cheese and half the diced tomatoes. Then layer on the remaining tortilla strips, onions, chiles, tomatoes and cheeses.

Note: Whether using fresh or drained canned tomatoes, give them a bit of a squeeze to get out some of the liquid just before adding them to the dish.

2 In medium bowl (I use a 1-quart glass measure), whisk together eggs, milk and seasonings. Pour over the layered ingredients. Sprinkle with paprika. Let stand at room temperature for about 20 minutes. Preheat oven* to 350F/180C/Gas4.

* During hot weather, I bake this in my Cuisinart convection toaster oven.

3 Bake, uncovered, for about 40 minutes. Let stand for 10 minutes before cutting. Garnish each serving.

Note: May be made ahead and refrigerated. If so, add 20 minutes to cooking time.