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)
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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 separate bowls and let guests help themselves.
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