Let me say right off the bat, this is a high calorie recipe with REAL food ingredients. As you know, “gluten free” doesn’t make for low calorie necessarily, but I will say, I added some zucchini & onion to give it a little more “veggie value” per slice. I love to make this for a special occasion and a treat. For a party, it’s particularly fun to cut this up in 2 x 2 inch squares as an appetizer, garnish with a tiny slice of avocado, a smidgeon of sour cream, and a dainty dollop of salsa~ arranged on a tray, very cute and tasty looking. I’ll do that next time and take a picture!! Otherwise, serve as a side dish for dinner or a main dish for breakfast. Left over, this also tastes great warmed up and wrapped in a corn tortilla. Let me know how you like it NN
Gluten Free Chile Relleno Casserole
4 eggs lightly beaten
2 cups roasted green chile peppers, chopped (you may used canned)
1 1/2 cups queso fresco, crumbled
1 1/2 cups Monterey Jack cheese, grated
1 cup chedder cheese, grated
3 cups milk (any kind)
1 cup gluten free flour
1 tsp baking powder
1/2 tsp cracked black pepper
1/2 tsp red pepper chili flakes
2 zucchini, diced
1/2 onion, chopped
1/2 tsp paprika
OPTIONAL: 2 TB finely chopped bacon
olive oil to grease pan
OPTIONAL: Garnish with slice of avocado, dollop of sour cream, and tsp of salsa
Preheat oven to 350. Grease a large ceramic or glass deep dish rectangular baking pan with olive oil. In a large bowl, lightly beat eggs. Add roasted chile peppers, queso fresco, jack, & chedder, and milk. Fold together. Fold in flour & baking powder. Add pepper, red chile flakes, zucchini, onion, and bacon. Gently mix all ingredients and pour into pan. Sprinkle paprika on top and place in oven. Cook for 50 minutes at 350 on middle rack. If still a little jiggly in the middle, turn off oven, leave casserole in the oven for an additional 10 minutes. Pull out, let sit for 20 minutes before serving.
Tastes better when it’s just warm. Garnish with avocado slice, dollop of sour cream or salsa OR serve plain–super good either way.
RECIPE NOTES: You may halve this recipe and bake in a pie pan or 8 x 8 inch pyrex. It comes out better if cooked in ceramic or glass pans, although if you only have metal it won’t ruin it–it just seems to stick more to metal. I bake mine in a deep dish sized casserole. If you find have too much mixture for an average sized casserole dish, have a spare pie pan handy just in case.