Lakin/Thompson Recipes

Chili Rellano Casserole

"Easy to make"
  1. 6-8 large peeled Anaheim peppers (or 28oz canned)
  2. 2 cups  shredded Monterey Jack cheese (divided)
  3. 1 cup shredded cheddar cheese (divided)
  4. 5 large eggs
  5. 1 & 1/2 cups milk
  6. 3 tbsp all-purpose flour
  7. 1 tsp baking powder
  8. 1/4 tsp onion powder
  9. 1/4 tsp garlic powder
  10. 1/4 tsp salt
  11. 1/4 tsp black pepper
  12. Top with sour cream, salsa, and fresh chopped cilantro 
  1. Peel peppers or use canned (see below for instructions)
  2. Preheat oven to 350 degrees . Coat a 3-quart baking dish with nonstick spray .
  3. Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
  4. In a medium bowl, whisk the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour . Pour mixture evenly over the cheese and chiles.
  5. Place in the oven and bake for 45 minutes until puffed up in the center and eggs are golden around the edges.
  6. Allow to cool for 8 minutes before cutting. Slice into squares and serve with salsa, sour cream, and diced cilantro.
Peeling Peppers
Preheat broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, until the skins are blackened and charred.
Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
You can subsitite canned chilis. 4 - 7oz or 1 - 28oz