MexicoKaren
Joyfully Retired
[FONT=Verdana, sans-serif]We loved this casserole, and I'll be making it again soon - next time, I won't use the convection oven, which got the top too brown. This tastes SO much better than it looks.
There is nothing authentically Mexican about it, but it does combine some authentic Mexican ingredients and flavors. I think that using fresh, roasted poblano or Anaheim chiles makes it much better than canned, but availability could be a problem, depending on where you live. Be sure to drain your roasted or canned poblanos really well.[/FONT]
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[FONT=Verdana, sans-serif]CHILES RELLENOS CASSEROLE[/FONT]
[FONT=Verdana, sans-serif]4 poblano or New Mexico Hatch chiles (roasted and peeled)[/FONT]
[FONT=Verdana, sans-serif]4 thick slices of cheese, about 1” wide (Manchego, jack, cheddar, Oaxaca)[/FONT]
[FONT=Verdana, sans-serif]3/4 cup whole milk[/FONT]
[FONT=Verdana, sans-serif]3 eggs[/FONT]
[FONT=Verdana, sans-serif]2 TBS flour[/FONT]
[FONT=Verdana, sans-serif]1/2 tsp baking powder[/FONT]
[FONT=Verdana, sans-serif]1 pound ground beef[/FONT]
[FONT=Verdana, sans-serif]½ chopped onion[/FONT]
[FONT=Verdana, sans-serif]2 cloves garlic[/FONT]
[FONT=Verdana, sans-serif]2-3 TBS chile seasoning* (could use package of taco seasoning mix)[/FONT]
[FONT=Verdana, sans-serif]salt and pepper to taste[/FONT]
[FONT=Verdana, sans-serif]1 cup shredded cheese (your choice)[/FONT]
[FONT=Verdana, sans-serif]salsa, guacamole, cilantro and crema to garnish[/FONT]
[FONT=Verdana, sans-serif]After the roasted chiles have been peeled and cooled, make a slice in the side of each and insert the cheese. (While you are peeling and trimming the veins, you should also remove the stems.)
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[FONT=Verdana, sans-serif]In a greased or sprayed casserole dish, place the chiles.[/FONT]
[FONT=Verdana, sans-serif]Brown the ground beef, onion and garlic, add the chile seasoning.[/FONT]
[FONT=Verdana, sans-serif]Mix the eggs, flour, baking soda and milk. Pour over the chiles in the casserole.[/FONT]
[FONT=Verdana, sans-serif]Spread the beef mixture on the chiles, then top with shredded cheese.[/FONT] (I used a manchego cheese with added chipotles.)
[FONT=Verdana, sans-serif]Bake at 350F for 30 minutes. Let sit for a few minutes to firm up before serving.[/FONT]
[FONT=Verdana, sans-serif]Serve with guacamole, salsa, a dollop of crema (or sour cream)[/FONT]
[FONT=Verdana, sans-serif]Buen provecho![/FONT]
[FONT=Verdana, sans-serif]*Karen's chile seasoning[/FONT]
[FONT=Verdana, sans-serif]6 oz dried chiles (mild, hot or combination. Ancho or pasillo are the mildest and guajillo and chiles de arbol are a little hotter. I mix them up.)[/FONT]
[FONT=Verdana, sans-serif]2 TBS ground cumin[/FONT]
[FONT=Verdana, sans-serif]2 tsp ground paprika[/FONT]
[FONT=Verdana, sans-serif]4 tsp salt[/FONT]
[FONT=Verdana, sans-serif]2 tsp garlic salt or powder[/FONT]
[FONT=Verdana, sans-serif]2 tsp oregano[/FONT]
[FONT=Verdana, sans-serif]2 tsp onion salt or powder[/FONT]
[FONT=Verdana, sans-serif]6 tsp dried cilantro [/FONT]
[FONT=Verdana, sans-serif]Roast chiles for a few minutes in a skillet or griddle, just to release aroma (1-2 minutes.) Cut off stems of chiles and remove seeds. Blend all ingredients with chiles in a food processor or blender until powdery. Store in an air-tight glass jar.[/FONT]
There is nothing authentically Mexican about it, but it does combine some authentic Mexican ingredients and flavors. I think that using fresh, roasted poblano or Anaheim chiles makes it much better than canned, but availability could be a problem, depending on where you live. Be sure to drain your roasted or canned poblanos really well.[/FONT]
[FONT=Verdana, sans-serif]
[/FONT]
[FONT=Verdana, sans-serif]CHILES RELLENOS CASSEROLE[/FONT]
[FONT=Verdana, sans-serif]4 poblano or New Mexico Hatch chiles (roasted and peeled)[/FONT]
[FONT=Verdana, sans-serif]4 thick slices of cheese, about 1” wide (Manchego, jack, cheddar, Oaxaca)[/FONT]
[FONT=Verdana, sans-serif]3/4 cup whole milk[/FONT]
[FONT=Verdana, sans-serif]3 eggs[/FONT]
[FONT=Verdana, sans-serif]2 TBS flour[/FONT]
[FONT=Verdana, sans-serif]1/2 tsp baking powder[/FONT]
[FONT=Verdana, sans-serif]1 pound ground beef[/FONT]
[FONT=Verdana, sans-serif]½ chopped onion[/FONT]
[FONT=Verdana, sans-serif]2 cloves garlic[/FONT]
[FONT=Verdana, sans-serif]2-3 TBS chile seasoning* (could use package of taco seasoning mix)[/FONT]
[FONT=Verdana, sans-serif]salt and pepper to taste[/FONT]
[FONT=Verdana, sans-serif]1 cup shredded cheese (your choice)[/FONT]
[FONT=Verdana, sans-serif]salsa, guacamole, cilantro and crema to garnish[/FONT]
[FONT=Verdana, sans-serif]After the roasted chiles have been peeled and cooled, make a slice in the side of each and insert the cheese. (While you are peeling and trimming the veins, you should also remove the stems.)
[/FONT]
[FONT=Verdana, sans-serif]In a greased or sprayed casserole dish, place the chiles.[/FONT]
[FONT=Verdana, sans-serif]Brown the ground beef, onion and garlic, add the chile seasoning.[/FONT]
[FONT=Verdana, sans-serif]Mix the eggs, flour, baking soda and milk. Pour over the chiles in the casserole.[/FONT]
[FONT=Verdana, sans-serif]Spread the beef mixture on the chiles, then top with shredded cheese.[/FONT] (I used a manchego cheese with added chipotles.)
[FONT=Verdana, sans-serif]Bake at 350F for 30 minutes. Let sit for a few minutes to firm up before serving.[/FONT]
[FONT=Verdana, sans-serif]Serve with guacamole, salsa, a dollop of crema (or sour cream)[/FONT]
[FONT=Verdana, sans-serif]Buen provecho![/FONT]
[FONT=Verdana, sans-serif]*Karen's chile seasoning[/FONT]
[FONT=Verdana, sans-serif]6 oz dried chiles (mild, hot or combination. Ancho or pasillo are the mildest and guajillo and chiles de arbol are a little hotter. I mix them up.)[/FONT]
[FONT=Verdana, sans-serif]2 TBS ground cumin[/FONT]
[FONT=Verdana, sans-serif]2 tsp ground paprika[/FONT]
[FONT=Verdana, sans-serif]4 tsp salt[/FONT]
[FONT=Verdana, sans-serif]2 tsp garlic salt or powder[/FONT]
[FONT=Verdana, sans-serif]2 tsp oregano[/FONT]
[FONT=Verdana, sans-serif]2 tsp onion salt or powder[/FONT]
[FONT=Verdana, sans-serif]6 tsp dried cilantro [/FONT]
[FONT=Verdana, sans-serif]Roast chiles for a few minutes in a skillet or griddle, just to release aroma (1-2 minutes.) Cut off stems of chiles and remove seeds. Blend all ingredients with chiles in a food processor or blender until powdery. Store in an air-tight glass jar.[/FONT]
