A take off of Chris chili relleno casseroleFrom skystone 7 years ago
- NM Hatch chilis, blistered and skinned shopping list
- 8 slices of cheese, your choice cheddar, colby or jack shopping list
- 1 cup skim milk shopping list
- 4 eggs shopping list
- 2 Tbsp flour shopping list
- 1 cup shredded pepper jack or cheddar cheese shopping list
- 1 lb ground beef shopping list
- 1 package taco seasoning and 1 tsp cumin shopping list
- salt and pepper to taste (for the meat) shopping list
- guacamole (wholly guacamole single servings works well) shopping list
- Mexican crema shopping list
How to make it
- I found this recipe on by Chris on The Cutting Board. We liked it, but it was a bit bland for our tastes so we kicked it up a bit to suit our south Texas tastes. There is no pepper that tastes quite like a Hatch chili (they look sort of like poblanos) and when they are in season, snatch them up, and freeze them (instructions can be found at the NM Dept. of Agriculture).
- To prepare the chilis: blister them either in the broiler, on a comal or a grill; the skin must be blistered away from the chili, wait until you have lots of blistering going on. Put the chilis in a plastic bag and let cool. When cool enough to touch, remove the skin (it should slide right off).
- Slice through the side of the chili and remove the seeds and membranes, using the side of a spoon is helpful.
- Spray a casserole 9 x 13 inch, wth pam; place the chilis across the bottom, and put a slice of cheese inside each chili.
- Brown the ground beef and add the seasonings according to the taco seasoning mix directions.
- Mix the eggs, flour, milk and pepper together using a whisk.
- Pour the egg mixture over the chilis; pour the beef mixture on top.
- Top with cheese.
- Bake 350 degrees for 30 minutes.
- When ready to serve top with crema and a dollop of guacamole.