April 18, 2010

CHILE RELLENO CASSEROLE


 
1 lb. ground pork (or beef)
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper (white is best)
8 oz. Ortega chile, whole or chopped
1 1/2 c. cheddar or jack cheese, shredded
1 1/2 c. milk
1/4 c. flour
1/2 tsp. salt
Dash of pepper
4 eggs, beaten
1/4 c. or more green taco sauce (or a few drops Tabasco)
Brown meat and onions in skillet. Drain excess fat. Sprinkle with salt and pepper. If using whole chiles, cut in half crosswise and seed. Arrange half the chiles in a 10 x 6 inch baking dish. Sprinkle with cheese. Top with the meat mixture. Arrange remaining chiles over meat. In bowl, combine remaining ingredients and beat until smooth. Pour over all. Bake at 350 degrees for 45 to 50 minutes, or until knife inserted just off center of casserole comes out clean. Let cool 5 minutes before serving. Great reheated!!!

No comments: