A baked chile relleno casserole is an easy way to make rellenos without sacrificing the flavor of individually fried rellenos. This casserole has layers of meringue like egg batter, a layer of NM Green Chiles and grated cheese before covering the chiles in another layer of batter and cheese. It’s baked in the oven and puffs up like a souffle. This casserole makes enough for a crowd, however Joe and I plan to freeze individual slices so we can have some whenever we want. Just wrap up individual portions to put in the freezer first with plastic wrap and then in aluminum foil. I’m looking forward to a slice alongside a bowl of green chile stew or posole.
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An Inspired Cook 