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Chili Relleno Bake Recipe

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

Contributor:  
Contributor:  
Jackie Russell
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. ground beef
1/2 lb. chorizo or pork sausage
l c. onion, chopped
2 cloves garlic, minced or pressed
2 cans (4 ounces each) whole green chilies, drained and seeded
2 c. shredded sharp cheddar cheese, divided
4 eggs
1/4 c. all-purpose flour, unsifted
1 1/2 c. milk
1/2 t. salt
Tabasco sauce to taste

Directions:
Directions:
In a large skillet, crumble together the beef and chorizo or sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9-in.x 9-in.x2-in. baking dish (or pottery dish) with 1/2 of the chillies; top with 1 1/2 c. of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt, tabassco. Blend well.
Pour the egg mixture over casserole. Bake, uncovered at 350degrees for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 c. cheese on top. Let stand 5 minutes before serving. Yield:6 Serving

Personal Notes:
Personal Notes:
This recipe comes from a lady who ran a boarding house in California. It was a favorite of her boarders as well as her friends. It is a favorite of mine as well.

 

 

 

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