I posted a recipe for a chili relleno casserole last year. This is very similar but I added some more vegetables, a little more milk and an other egg and much less cheese.
I also added some crushed tortilla chips to the bottom of the casserole this time. I did that because somewhere in the back of my head I remember my mom putting crushed saltine crackers on the bottom of some casseroles, so I thought; why not tortilla chips? You know what? It was a really tasty addition. I think I will put crushed chips on the top next time too.
I started layering the prepared ingredients; first crushed tortilla chips, then the roasted chilies, a little cheese, then cooked eggplant.
I kept layering all the ingredients I had; more chilies, cheese, corn, and the egg-milk herb mixture.
I baked it and it came out looking like this.
We ate it with some tomato sauce and really enjoyed all the fresh vegetables. It was a nice filling, not heavy meal.
I want to make it with some zucchini next time. Really anything we get in the CSA share would work. Here is the recipe.
Roasted Green Chili and Vegetable Casserole
- crushed tortilla chips
- 1 pound Roasted, Peeled, And Seeded Green Chiles and other cooked seasonal vegetables.
- 1-1/2 cup Cheese, any kind you like, grated
- 5 Eggs
- 2 cups Milk
- Salt And Black Pepper To Taste
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- a handful of chopped herbs if you have them.
Mix together eggs, milk, salt, pepper, paprika and cayenne and herbs.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Layer chilies with all the other ingredients.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Bake for 35 to 40 minutes, or until no longer jiggly.