Happy Shavuos to everyone. It’s the Jewish holiday of dairy!!! Or at least that’s how I look at it. Shavuos is really a Jewish holiday commemorating the anniversary of the day Hashem gave the Torah to the entire Jewish nation at Mt. Sinai. There are many reasons why we eat dairy on Shavuot and you can read some of them here. I just get so excited for this holiday because I love to eat dairy and most other Jewish holidays are celebrated with meat, i.e. brisket, duck, turkey, etc. And this year is especially exciting because my parents are in town (from Seattle) for Zach’s third birthday and I am going to host two large meals during the day. That means a lot of dairy…and I get to cook it all! I’ll admit that I did get a few pre-made dishes from my father-in-law, who owns a catering company, but I had so much fun with everything else I made. On that list are tuna casserole, buttery mashed potatoes, coconut butternut squash casserole, spinach kuzhathu, and mozzarepas.

And my latest addition is the casserole chiles rellenos. I made this dish almost a year ago in Seattle at a meal hosted by my sister. She and some friends have a dinner group where they cook authentic themed meals then meet for dinner to enjoy eating the fruits of their labor. While I was visiting, they were having a Mexican meal and I offered to make something so I could join. My contribution was this delicious casserole and I have been waiting for an opportunity to make it again. Hooray for Shavuos!

I am really excited for this casserole recipe because I always watch Bobby Flay on the Food Network talking about chilies rellenos and have always been so curious about them. This dish is a great balance of the traditional chilies rellenos and a traditional casserole served at the Jewish dining room table.

Casserole Chiles Rellenos Ingredients

1/2 cup butter

3 (4 oz.) cans green chilies

1 lb. shredded cheddar

3 eggs

3/4 tsp salt

2 cup milk

1 cup biscuit mix*

*if you keep kosher and can’t find kosher mix, you can make it from scratch. I was having a hard time finding the mix so I sent Justin on a wild goose chase until he finally found a kosher brand

There really isn’t much to this recipe. Just mixing, layering and baking. I placed the butter in a 13×9 inch baking dish and placed it in a 350 degree oven to melt.

In the meantime, I blended the eggs, salt, milk and biscuit mix and set it aside.

I took the pan out of the oven and arranged the chilies in a layer. Be careful because the pan is hot.

I covered the chilies with the shredded cheese then poured the biscuit mixture over the top. Done!

That’s really it. I just put the pan in the oven for 40 minutes, until the casserole was golden brown. I wish I could cut into it so you could see how beautiful the layers are, with the green and orange, but I have to save it for my Shavuos meal and I just can’t serve a dish with a piece taken out! You will just have to try it out for yourself to see how incredible this casserole tastes. I guess you will just have to trust me.