Chile Relleno Casserole

CalicoCandy's Note:

Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1/2 lb ground beef
• 1/2 lb chorizo sausage (spicy Mexican sausage)
• 1 cup chopped onion
• 3 garlic cloves, crushed, minced, to taste
• 2 (4 ounce) cans whole mild green chilies, drained & seeds removed
• 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese, divided
• 4 eggs
• 1/4 cup flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 dash Tabasco sauce or 1 dash cayenne pepper

Directions:

1. In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
2. Add onion and garlic; cook until onion is tender.
3. Drain well, as chorizo is quite greasy.
4. Cut the chilies into strips length-wise.
5. Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
6. Add browned meat mixture then top with remaining chilies; set aside.
7. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
8. Pour egg mixture over casserole.
9. Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
10. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
11. Let stand for 5 minutes before serving.

Reviews

[rpgaymer]

I'm not a fan :( I was really expecting this to taste like chile relleno, but it really just tastes like a quiche, and the chile flavors disappear in all those eggs. maybe using more chiles and less eggs would help...

[Chef #992302]

Maybe this will be helpful. I happen to know that Monterey Jack Cheese is what the Mexican Restaurant uses. Could somebody submit a photo for this recipe?

[Chef #799068]

Great recipe and oh so easy and quick to fix. Great flavors and served with sour cream and a good salsa plus salad is just a great meal. Thanks for a really flavorful recipe. Marty from Michigan