Post by Chris in NM on Feb 18, 2010 8:10:50 GMT -6
Chris’ Chili Rellenos Casserole revised T & T
2 (4 oz.) cans whole, mild green chilis OR you may use fresh roasted ones
1 1/2 c. milk
4 eggs
1/4 to 1/3 c. flour
pepper to taste
about 4 shakes hot pepper sauce
1 1/2 c. cheddar cheese, grated or shredded OR Mexican shredded cheese
2 tbl. parsley or cilantro - optional
1 lb. lean ground beef, browned
Preheat oven to 350º F. Slit chilis open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Place them in bottom of a greased 9x13x2" baking dish. (I would use Release foil to reduce cleanup!) Sprinkle 1/2 of the cheese over the chilis. Spread browned ground beef over this mixture. Whisk together milk, eggs and pepper sauce. Blend in flour and pepper to taste and pour over chilis. Sprinkle cheese over the top, and bake 50 - 60 minutes. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve.
You may wish to omit the ground beef if you want a vegetarian dish.
2 (4 oz.) cans whole, mild green chilis OR you may use fresh roasted ones
1 1/2 c. milk
4 eggs
1/4 to 1/3 c. flour
pepper to taste
about 4 shakes hot pepper sauce
1 1/2 c. cheddar cheese, grated or shredded OR Mexican shredded cheese
2 tbl. parsley or cilantro - optional
1 lb. lean ground beef, browned
Preheat oven to 350º F. Slit chilis open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Place them in bottom of a greased 9x13x2" baking dish. (I would use Release foil to reduce cleanup!) Sprinkle 1/2 of the cheese over the chilis. Spread browned ground beef over this mixture. Whisk together milk, eggs and pepper sauce. Blend in flour and pepper to taste and pour over chilis. Sprinkle cheese over the top, and bake 50 - 60 minutes. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve.
You may wish to omit the ground beef if you want a vegetarian dish.