Chile Relleno Casserolecasseroles, chili, main dish, mexican ----CHILE RELLENOS---- 20 oz whole green chiles 1 lg onion 1 tablespoon cumin 1 salt to taste 8 oz sharp cheddar, grated 13 oz can evap. milk 13 oz can tomato sauce 1 lb lean ground beef 2 cloves garlic, minced 3 tablespoon chile powder 8 oz monterey jack, grated 4 eggs, beaten 1 tablespoon all purpose flour ----TOPPINGS---- 1 cup sour cream 1 cup chopped pecans (optional) 1 cup raisins (optional) Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves. |
