"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Relleno Bake Recipe

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This recipe for Chili Relleno Bake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tally Morris
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground chuck
1 lb. ground sausage
1 onion, chopped
2 cloves garlic, minced
1 c. salsa
5 (4 oz.) cans whole chilies, drained
2 c. shredded Monterey Jack cheese with peppers
2 c. shredded sharp Cheddar cheese
1/3 c. yellow cornmeal
4 lg eggs
1/4 c. flour
1 1/2 c. milk
1/2 tsp. salt
1/4 tsp. hot sauce

Directions:
Directions:
Preheat oven to 350. Lightly grease a 9x13 baking dish. In a large skillet, combine ground chuck, ground sausage, onion and garlic. Cook over medium heat, stirring occasionally, until meat is browned and crumbly. Drain well. Stir in salsa. Cut chilies in half lengthwise and remove seeds. Place half of chilies evenly over bottom of baking dish. Spoon half of meat mixture over chilies. Sprinkle evenly with half of cheese. Place remaining chilies in an even layer over cheese. Spoon remaining meat mixture over chilies. Top evenly with remaining cheese. Sprinkle cornmeal evenly over cheese.

In a medium bowl, whisk together eggs and flour until smooth. Whisk in milk, salt ant hot sauce. Pour over cornmeal. Bake 35 to 45 minutes or until set. Let cool 10 minutes. Cut into squares to serve. Garnish with sour cream and chopped fresh cilantro, if desired.

 

 

 

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