- 6 Large eggs
- 1/2 cup Cottage Cheesewhole or half fat
- 1/4 cup Buttermelted
- 3/4 cup Chedder Cheeseshredded
- 10 ounces canned Green ChilesWhole if possible, but can be substituted with diced
- 1/4 cup Bisquick
- to taste Salt and Pepper
20 years ago I was watching TV. The show was discussing the best Bed & Breakfasts in the USA. This intrigued me because my ‘end game’ is to own one in Maine, next to a cliff. What a romantic I was and am (sometimes, if the wind is moving in the right direction). Then I went on a quest; if I had my own B&B what would I serve? This is exactly what I would serve: Chile Rellanos Casserole.
The only cooking I’ve done with cottage cheese is when I make lasagna, but it works so well with this recipe that I’m intrigued and will try using it in other recipes. If you love to go out for Mexican food and your choice is Chile Rellanos, but you never make it because it seems to complicated here is a surprisingly easy way conquer the craving with no fuss, no muss and for 1/4 the cost. The ingredients I usually always have on hand. Do you?
For some extra pizazz add some of my homemade, fire roasted salsa.
Preheat the oven to 350F
Prepare your dish by lightly coating it with canola or some other type of cooking spray.
Gather up all your cooking incrediants and lets get started!
Add the eggs to a medium size mixing bowl. Using a whisk or a hand blender whisk the eggs together until the whites and yolks are blended together and have turned soft and yellow in color. While blending the eggs drizzle in the melted butter. Be careful that you're continuously whisking the eggs while adding the butter. If your eggs are cold and you're not whisking the butter will start to solidify. The casserole will not be as rich if the butter is not distributed equally.
Add the Bisquick, whisk until all the lumps are gone then add cottage cheese and 2/3 of the shredded cheese. When I whipped this up I only had cheddar-jack in the fridge, so thats what I used. Add salt and pepper to taste.
Lets wrap this up! Get the drained chiles and then take one at a time, split it open and lay it on the bottom of the prepared casserole dish. Continue until the bottom of the dish is covered in green chiles. If you have more chiles than dish, don't be shy. Use the whole can!
*** note: If you don't have whole chiles, use 2 or 3 cans (4 ounce) of diced chiles.
Pour the prepared egg-cheese batter over the peppers then place the casserole dish in the pre-heated oven. Set the timer for 35 minutes.
When the casserole has set (no longer giggly in the middle) and the top has browned, add the remaining cheese. Put it back in the oven for about 3-5 minutes so the cheese melts.
Remove from the oven and let rest for 10 or more minutes before serving.
Serve with salsa, additional cheese, hot sauce or for extra kick mix a few tablespoons of jalapeños with a cup of sour cream. A teaspoon on top of each serving will kick it up and out the door.