Stuffed Green Chili Casserole


Once upon a time I lived in Las Cruces, NM and fell in love with green chili.  So from time to time I like to whip up something with fresh chilies.  This casserole was gone in a flash!  I used an odd sized casserole dish for this (7 x 11) so if you want to use a 9×13, I would double the recipe.

5 green chili peppers (often called Anaheim peppers at the store)
1 cup Diaya shredded cheddar
1/2 cup Diaya shredded mozzarella
1 cup panko bread crumbs
3-4 green onions, diced
Avocado, mashed for garnish
Fresh salsa, for garnish
Cilantro leaves, for garnish

Please note my comment above that I used an odd sized casserole dish (7×11).  If you plan to use a 9×13, double the recipe.  Or this recipe should also work for a square 8×8 or 9×9.

Preheat oven to broil.

Cut stems off of chilies and then cut the chilies lengthwise.  Clean out seeds and discard.  Place open side down onto a foil lined baking sheet and spray non-stick spray over top of chilis to lightly coat.  Roast in the oven on broil.  Do not leave the chilies unattended.  The roasting won’t take long.  When the skins have blackened, remove from oven and set aside to cool.

Turn oven down to 400 degrees.

Once the chilies have cooled enough to handle, peel the skin off and discard.

Mix the cheeses and diced green onions in a bowl.

Lightly grease the casserole dish with non-stick spray and then place a layer of chilies in the bottom of the pan.  Top with some of the cheese and onion mixture.  Repeat another layer.

Top casserole with bread crumbs.  I like to spray a little non-stick spray onto the breadcrumbs so they brown nicely.

Bake at 400 degrees until breadcrumbs are slightly brown and cheese looks melted, about 20 minutes (time will depend on the size of dish you used and how thick your casserole is).

Serve hot and top with fresh salsa, a dollop of mashed avocado and a few cilantro leaves.

Now off you go to whip it up vegan!

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