This is my take on un-breaded, un-fried Chiles Rellenos. I figure the
cheese is enough of a diet breaker, no need for frying. I tried this one
out on my family at Sunday dinner this week. Everyone at the table kept
calling it a casserole, but it is not casseroley enough to be a casserole.
This is pumped up Mexican rice. I guess you could use any kind of rice
other than spicy Indian rice. I made it for Mexican rice, not to be
confused with Spanish rice, which is a whole different flavor. After this
first attempt, I have now thought of how many other ingredients that
could be added, like crumbled, cooked spicy sausage.. So many things could be done to
this dish, that it could easily become a main course with additions like salad, beans and corn. Play around with it and see what your family likes. My Family liked the plain cheese sprinkled with corn.
Serves: 8-12
Ingredients
1 cooked recipe for Mexican rice.
1 – 26oz can whole chilies (usually poblano chilies or hatch chilies)
1lb Monterrey Jack Cheese, shredded
¼ – ½ C corn, fresh or frozen cooked and cooled
Instructions
1. Heat oven to 450 degrees
2. Drain whole chilies, and pat dry with paper towel
3. Shred 1 lb of Monterrey Jack Cheese
4. Make 1 recipe of Mexican rice, recipe here
5. Spread warm rice into a large casserole dish
6. Take one chili and carefully open on one side, pat dry with a paper towel.
7. Place a good pinch or two (about 3Tb) of cheese in the chili and lay on-top of rice in casserole dish. Use all the chilies and cheese laying the chilies snugly over rice.
8. Sprinkle with corn and bake in oven until cheese is melted.
9. Optional: Turn on broiler part of oven and toast the top of the cheese. Watch carefully as you do not want to burn any part of this dish.
10. Serve