Thursday, March 24, 2011

Jalapeno Relleno Bake


I am my own worst enemy.

Me and my inability to read recipes correctly. Or the ability to read recipes correctly, but the inability to pick up the correct ingredients. Who knows what's going on in my head. My thoughts are probably drifting toward my next meal and not focusing on what's happening in the present.

The reason for this tirade? I really wanted to make the chile relleno bake that I had seen on the Circle B Kitchen blog. I had a recipe for it. I went shopping for the ingredients. I came home and made it. My roommate and I promptly gagged and choked from the heat of the dish. What the heck?

I've never had a chile relleno before. I know, what am I doing trying to make a chile relleno bake then, right? I like to jump headfirst into things and this is just my way of doing it. OK? So I had no idea how this thing was going to taste, but I was surprised by how much it burned going down. Now before you stop reading, I didn't say that this dish tasted bad. It tasted great. But it was super spicy. And if you're kinda into that, keep going...

About a week later, as I was sifting through my food porn folder, I happened to shuffle through some pictures that I had taken of the Chile Relleno Bake. And I realized that I hadn't used chiles in the dish. I had used jalapenos. Yes, the lightbulb is now on.


The culprit

So now I have a nice little Jalapeno Relleno Bake recipe to share with everyone.

Jalapeno Relleno Bake
slightly adapted from Circle B Kitchen's Chile Relleno Bake

Print Recipe

  • 6 oz shredded Mexican blend cheese
  • 6 oz shredded taco blend cheese
  • 5 eggs
  • 1 tsp salt
  • 1/3 cup flour
  • 1 2/3 cup milk
  • 1 7-oz can diced jalapenos (I bought a can of whole jalapenos and diced them myself)
  • 1/2 cup tomatillo salsa
1) Spray a 2 quart baking dish with cooking spray. Preheat the oven to 350 degrees.

2) Combine the two types of shredded cheeses.

3) Spread 3/4 of the cheese in the bottom of the baking dish.

4) Sprinkle the chopped jalapenos over the cheese. Try to get it in as even a layer as possible.

5) In a bowl, beat the eggs together. Slowly add the flour, salt, and milk.

6) Pour this mixture over the cheese and jalapenos in the baking dish.

7) Sprinkle the remaining cheese over the top of the dish.

8) Top with the salsa.

9) Bake in the oven for ~45 minutes, or until the center is set.

10) Let cool for at least 15 minutes before serving. Serve with an extra drizzle of tomatillo salsa over each slice.


No, this little lady won't win any awards for beauty, but each bite of this casserole is creamy, cheesy, and spicy...a wonderful combination in my book.

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