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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not hot at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo. Ingredients:
1/2 lb ground beef |
1/2 lb chorizo sausage (spicy mexican sausage) |
1 cup chopped onion |
3 garlic cloves, crushed, minced, to taste |
2 (4 ounce) cans whole mild green chilies, drained & seeds removed |
2 cups shredded cheddar cheese or 2 cups mexican blend cheese, divided |
4 eggs |
1/4 cup flour |
1 1/2 cups milk |
1/2 teaspoon salt |
1 dash tabasco sauce or 1 dash cayenne pepper |
Directions:
1. In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
2. Add onion and garlic; cook until onion is tender.
3. Drain well, as chorizo is quite greasy.
4. Cut the chilies into strips length-wise.
5. Line a 9x9 square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
6. Add browned meat mixture then top with remaining chilies; set aside.
7. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
8. Pour egg mixture over casserole.
9. Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
10. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
11. Let stand for 5 minutes before serving.
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