Sunday, November 15, 2009
One taste of my Gluten Free Chile Relleno Casserole is sure to warm you up on a chilly Autumn night. This mildly spiced, extra cheesy, gluten free main dish is so comforting and easy to prepare that it shows up regularly on my dinner table. I also serve this tasty, gluten free favorite at brunch gatherings with rave reviews. Try it for yourself tonight, it is sure to become a well loved recipe in your home as well.
Gluten Free Chile Relleno Casserole
3 cans (4 ounces each) whole green chiles, drained
1 - 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 - 1/2 cups (6 ounces) shredded sharp cheddar cheese
1/3 cup gluten free flour blend (I use Bette Hagman's Featherlight blend)
1 cup half-and-half cream
2 eggs, beaten
1 can (8 ounces) tomato sauce
1/3 package taco seasoning mix (I use Mc Cormick brand)
Split chiles open lengthwise. Rinse out seeds and place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the gluten free flour blend, cream and eggs until smooth.
In a greased deep 1 - 1/2 quart baking dish, layer half of cheese, chiles and egg mixture. Repeat layers. Combine tomato sauce and taco seasoning mix. Pour tomato sauce mixture over the top; sprinkle with reserved cheese.
Bake, uncovered, at 350 degrees for 55 - 65 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4-6 servings
*Recipe adapted from Taste of Home