(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless & Vegetarian pg 2 >  Roasted Chile Casserole


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



The Food Nanny Rescues Dinner
by Liz Edmunds
Anaheim chiles are generally mild with just a hint of bite. The dried red variety is what you see in decorative long strings or wreaths of chiles, but this recipe calls for fresh chiles, which are green with a long, narrow shape.
6 to 8 servings


• 8 fresh Anaheim chiles
• 1½ cups shredded mozzarella cheese
• 1½ cups shredded Monterey Jack cheese
• 1½ cups shredded Cheddar cheese 4 eggs
• 1 (12-ounce) can evaporated milk
• 2 tablespoons flour
• 1/8 teaspoon Tabasco sauce
• 1 cup salsa, at room temperature
• Sour cream


1. Preheat the oven to 425 degrees. Arrange the chiles in a baking pan or on a baking sheet and broil 5 to 6 inches from the heat, watching closely until the chiles are blackened. Turn and broil the other side and remove from the oven. Reduce the oven temperature to 350 degrees. When the chiles are cool enough to handle, pee them, cut lengthwise, and remove the seeds.

2. Grease a 9 x 13-inch baking pan. Lay the chiles in the prepared pan and sprinkle with the cheeses.

3. In a small bowl beat the eggs with a whisk. Add the milk, flour and Tabasco. Pour the mixture over the chiles and cheese. Bake for 30 minutes.

4. Remove from the oven and immediately pour salsa over all. Cover with aluminum foil for a minute or two while the salsa soaks into the cheese. Serve with sour cream on the side.

As a main course, serve this with a green salad, fresh pineapple slices, and corn chips or corn or flour tortillas. Or serve this as a side dish with grilled or baked chicken.

Variation: Substitute pasilla chiles for a different, more intense flavor.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages