Chili Relleno Casserole

Chili Relleno Casserole

4 Anaheim Chili
2 cans of Mexican Style Diced Tomatoes (14.5oz)
1 Diced Onion
2 Minced Cloves of Garlic
12 eggs
1/3 cup of Flour
1 tsp Baking Powder
1 cup Crumbled Cotija Cheese
1 lb. Spicy Sausage
2 TB Dried Oregeno
2 cups Monterey Jack Cheese

Started out by charring the Chili on the stove top until all black.  Place blackened peppers in gallon sized ziplock bag and seal.  Let sit while you cook the tomatoes.  In saute pan, cook onion and garlic until translucent. Add both cans of tomato.  Heat on high until it starts to boil then reduce to medium-low for 10 minutes.  Now, back to the peppers. Take them out of the bag and wipe down with a paper towel removing blackened skin.  Remove stem and seeds.  Slice open.  When tomato mixture is thick pour into a 8x13 casserole dish.  Cook sausage until no longer pink.  Combine sausage, crumbled cheese and oregeno in bowl.  Layer half of the peppers on top of tomato mixture.  Place all of the sausage mixture on top of peppers and then top with remaining peppers.  Whisk eggs, flour and baking powder together. Pour over peppers.  Top with the Monterey Cheese.  Bake in preheated oven at 375 degrees for 30 minutes or until brown.  Serve with beans and rice.

My food, My way!

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