A Take Off Of Chris Chili Relleno Casserole Recipe

A take off of Chris chili relleno casserole

From skystone 15 years ago

Sort of inside out chili rellenos. The NM Hatch chilies make the taste very special.

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.

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pleasantvalleycabins 14 years ago
This was delicious! Only addition was some enchilada sauce and salsa verde on the top and bake in to bake for 10 minutes. Thanks for sharing. Peg
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" It was excellent "
lasaf ate it and said...
I hope you are still around this site. Your recipes look great. Especially this one.
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22566 15 years ago
Thank-you for the recipe,will hope to try sometime soon.

Kind Regards
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skystone Boerne, TX

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Reviewed by 3 people

I hope you are still around this site. Your recipes look great. Especially this one.

lasaf in St. Paul loved it