Ole! Chili Relleno Casserole
This is one of those dishes I would never make for myself at home but love to take it to potlucks because it travels and re-heats easily. It is a wonderful dish but I must admit I am a slave to traditional chili relleno's so when I can serve them fresh I do. This is a must in my potluck diary though.
Chili Relleno Casserole
1 pound lean ground beef
1 onion, chopped
4 (4 ounce) cans whole green chili peppers, drained
1 1/2 cups shredded cheese, divided (i like a mixture of colby, cheddar, and monterey jack)
4 eggs
1/4 cup all-purpose flour
1 1/2 cups milk
salt and pepper to taste
jalapenos to taste
Lettuce, tomoatoes, and sour cream to serve with
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
Arrange 2 cans of the chili peppers on the bottom of a 9x9 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chili peppers.
In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chili peppers. Season with salt and pepper to taste. Top with jalapenos and more cheese if desired.
Bake at 350 degrees for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
Serve topped with lettuce, tomato, and sour cream. Goes great with spanish rice and/or refried beans.
Chili Relleno Casserole
1 pound lean ground beef
1 onion, chopped
4 (4 ounce) cans whole green chili peppers, drained
1 1/2 cups shredded cheese, divided (i like a mixture of colby, cheddar, and monterey jack)
4 eggs
1/4 cup all-purpose flour
1 1/2 cups milk
salt and pepper to taste
jalapenos to taste
Lettuce, tomoatoes, and sour cream to serve with
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
Arrange 2 cans of the chili peppers on the bottom of a 9x9 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chili peppers.
In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chili peppers. Season with salt and pepper to taste. Top with jalapenos and more cheese if desired.
Bake at 350 degrees for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
Serve topped with lettuce, tomato, and sour cream. Goes great with spanish rice and/or refried beans.
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