Deconstructed Chile Relleno Casserole

Deconstructed Chile Relleno Casserole

This is one recipe that I totally made when I was in the laziest mood ever AND I was totally not going to photograph it for the blog. It was just a real-life dinner that got caught up in the maelstrom that is food blogging, you know? But I have a feeling that, like most happy accidents, this little number is going to put a big smile on all of your faces.

See, here’s the thing: I love a good chile relleno. I like mine extra cheesy, extra large, extra fried – which probably explains why I have one approximately every 4 years or so. Like the Olympics (or maybe more appropriately the World Cup) a good chile relleno can’t be an every week affair – the world (my stomach) just doesn’t have that capacity. But the times I DO eat them it’s pretty much epic.

Ingredients

  • 1/3 cup vegetable oil
  • 2 whole eggs
  • 1-1/2 cups milk
  • 1 cup cornmeal
  • 1 cup flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5-6 large chiles, charred and seeded and skinned
  • 1-3/4 cup refried beans
  • 6 ounces sliced cheddar cheese
Read the whole recipe on Heather's Dish