September 1, 2010
Chile Relleno Casserole
Smooth and creamy, hearty yet light, subtle, with a bite from the chile peppers, all the goodness of a traditionally made chile relleno but without the fry mess.
Stuffed Chile
While visiting friends in New Mexico we were treated to this version of chile relleno whose roots are from the other Mexico. Chile relleno means "chile stuffed" usually with a mild white cheese. You can use poblano chiles or any other mild types of green chile. Anaheim chiles might be easier to find. If you’re going to buy an already prepared store brand, make sure they’re not marinated, or char and peel your own. With a little extra time and work, you’ll be rewarded with a better texture and a touch of smokiness.
What you’ll need
| 1 lb | ground | Turkey |
| 1/2 | diced medium | Yellow Onion |
| 2 cloves | minced | Garlic |
| 8 oz | halved and seeded | Green Chiles |
| 1 can | unseasoned | Diced Tomatoes |
| 1 C | shredded | Monterey Jack Cheese |
| 1 1/2 C | lowfat | Milk |
| 4 C | whole | Eggs |
| 1/4 C | regular | Flour |
| 2 tsp | table | Salt |
| 1 1/2 tsp | powder | Chile |
| 1 tsp | dry | Cumin |
| 3/4 tsp | dried | Oregeno |
| 1/4 tsp | favorite | Hot Sauce |
How to make it
Heat 1 teaspoon vegetable oil, sauté onion and garlic. Add ground meat and cook thoroughly. Add about 1/2 teaspoon salt and some fresh ground pepper and all the dry seasoning. Mix and cook for a couple minutes.
Pour drained diced tomatoes and warm through.
Place half of the chiles flat onto the bottom of a non-greased casserole dish or square baking pan (9 x 9 inch) or souffle dish (2 quart). Top with half the meat mixture and all of the cheese. Repeat chile and meat layer.
In a bowl combine milk, eggs, flour, salt and hot sauce and incorporate well. Gently pour over layers. Bake for 50 minutes or until knife check is clean. Let sit 5 minutes before serving.
6 servings.
This recipe has been altered from A Cook’s Books — Recipe management for Macintosh.