474432 Sun Dec 30 13:03:44 -0800 2007 8 31 Home Cooking 0 3247384 Message Sun Dec 30 13:03:44 -0800 2007 42334 Cerise 37 1 3247400 I have just gone through two old recipe boxes looking for a recipe that was popular about 20 or so years ago and I can't find it. Can anyone help?. As I recall, it was Ortega chiles, stuffed with cheese and a batter of some sort poured over the top and baked. I hope someone has the recipe and will post it. Thanks so much. Cerise Sun Dec 30 13:09:40 -0800 2007 3247384 42334 Cerise 37 2 3247573 Did you access the Ortega website? There's a recipe called 'Mexican Cheese Pie.' www.ortega.com/Recipes/detail.asp?RecipeID=10423&BrandSiteID=3 Sun Dec 30 14:22:51 -0800 2007 3247400 11977 ChiliDude 3 3248778 There's an "ooops!" in that recipe. The instructions mention adding the flour, but the ingredients list does not show flour. Mon Dec 31 04:26:28 -0800 2007 3247573 13619 Sharuf 1 3247726 Thanks ChiliDude. It is not the one that I am looking for, but I will use it if I can't get the one I want I just remember that the recipe was something like Chili Rellenos, but in a casserole style. I have to take a side dish for a Chili Sin Carne (no meat) on New Year's Day and thought the rellenos casserole would work well. Any other ideas? Thanks Sun Dec 30 15:33:05 -0800 2007 3247384 42334 Cerise 37 2 3247741 That was what we all called the Chile Relleno Casserole, a very popular buffet dish in California in the '70s. I haven't had a specific recipe in years, but it's essentially just a crustless quiche baked in a lasagna pan - layer of cheese, layer of canned green chiles (HAD to be Ortega, of course!), flattened out and patted dry, then lots more cheese, with a seasoned egg-and-cream mixture poured over all and baked. I haven't made it as a fullsize casserole in a long time, but usually as a quiche with a "crust" of those peppers lining a greased glass pie dish. Sun Dec 30 15:41:31 -0800 2007 3247726 11478 Will Owen 2 3247766 Chili Relleno casserole isn't very chowish, but it really tastes good. Don't have exact proportions, but basically 1 chili and 1 large egg for 1 serving. Canned green chilies, drained and seeded, Cheese for stuffing - cheddar, monterrey jack or if you want to be more authentic, a mexican melting cheese such as Oaxaca 1 large egg per chili - separate whites and yolks Salt and black pepper Garlic powder 1 tsp baking powder 1 tsp flour for each egg yolk plus 1 tbl more flour On a floured surface, stuff chilies with cheese. Beat egg whites to a stiff. Beat egg yolks with flour, salt and pepper, baking power and garlic powder. Fold egg whites into egg yolk mixture. Spray a casserole dish with cooking spray. Place 1/2 of the egg mixture into the casserole. Top with stuffed chilies. Spread the remaining egg mixture over the chilies. Bake at 350 for about 30 minutes. Casserole should be lightly browned and puffy. This will deflate as it cools. I serve it with a vegetarian green chili that is in the freezer section at Whole Foods, or with Old El Paso green chili enchilada sauce (I think that this has chicken broth in it). Sun Dec 30 15:50:52 -0800 2007 3247726 60822 Pampatz 1 3248701 You might take a look at this . . . http://www.chow.com/recipes/10809 Mon Dec 31 00:39:07 -0800 2007 3247384 73451 bebevonbernstein 1 3249541 We are going to do a combo of the above recipes. Will let you know how it turns out. Thanks everyone . We're off to do the shopping. Cerise Mon Dec 31 10:43:19 -0800 2007 3247384 42334 Cerise 37