I’m a chileholic. I must have chile in some form several days a week or I’m off my game. When I wake with the craving, I check out the refrigerator and see what I can come up with. The other day, it was corn tortillas eggs, roasted and peeled green chiles, cheese and a few grape tomatoes on the counter. I remember covered dish dinners featuring chile relleno casseroles which were mostly virtuous because the were tasty and not fried. I’d never made that casserole, but I figured it couldn’t be too hard. and of course, I had to give it a Gringo Gourmet spin or two.
I used a small glass loaf pan for my casserole. I coated it with non-stick spray and set my oven to 400º. I beat four whole eggs and about 1/4 cup of liquid egg product together and added a pinch of salt and pepper to the mix. I cut three corn tortillas in half and placed two tortillas overlapping in the bottom of the loaf pan. I placed two roasted, seeded and split long green chiles on top of the tortillas then mourn in about a third of the egg mixture and sprinkled it with pepper jack cheese. I repeated this procedure two times to make three layers in the pan. A few sliced grape tomatoes on top added some color.
I baked it for about 30 minutes and checked it for doneness with a wooden pick I keep handy for this purpose. After determining it was done, I left it to setup for about 10 minutes, then sliced and served it.
This casserole differs from a chile relleno casserole because of the addition of layers of tortilla and use of a multi-peppered jack cheese.