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Ingredients:
CHILE RELLENOS
20 oz whole green chiles
1 lg onion
1 tbsp 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 tbsp chile powder
8 oz monterey jack, grated
4 eggs, beaten
1 tbsp all purpose flour
TOPPINGS
1 cup sour cream
1 cup chopped pecans (optional)
1 cup raisins (optional)
Instructions:
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.
Servings: 10
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
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Mexican Recipes
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Chile Relleno Casserole Recipe brought to you by Mexican Recipes To-Go
