So . . . I had this rather fabulous New Year’s Eve slumber party with much food and merriment. The Bubble Bread from last week’s post made an appearance. So did the following recipe, which we inhaled for dinner New Year’s Eve.
I meant to take photos, but what with having a houseful of starving guests and all, it was pretty much gone before I thought of that. You’ll just have to imagine the goodness—or try it for yourself!
The name “Chile Rellenos” apparently means “stuffed chile” but this is way easier than the usual more labor-intensive version. Think of it as a Mexican lasagna, with chilies in place of the noodles.
Here’s what you’ll need:
5 4-ounce cans whole green chilies
1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
3 TBSP Williams Chili Mix*
1 teaspoon cumin
1 13-ounce can evaporated mile (NOT sweetened condensed milk–BIG difference)
16 ounces Cheddar & Jack cheeses, grated
4 eggs, beaten
1 TBSP flour
1 can tomato sauce (they’re a standard size)
Sour cream (for garnish)
Here’s what to do:
Rinse chilies & split open (it’s easy, you can do it with your thumb); remove seeds and drain on paper towel.
Brown ground beef, onion, and garlic. Add chili mix and cumin, stir well.
Meanwhile, add evaporated milk to beaten eggs, then add flour to the mixture. Grease a casserole dish (I sprayed a 9×13 pan with Pam and all was well).
Arrange half the chilies in the bottom of the pan. Spread half the meat mixture over it. Pour egg mixture over over meat. layer the rest of the chilies, the rest of the meat, and top with the cheese. Spread tomato sauce on top.
At this point you can put it in a 350 degree oven for about 45 minutes, or you can cover it with foil and stash it in the fridge for up to 24 hours. If you do that, I’d just stick it in the oven while the oven is heating up and maybe add an extra 5 minutes to the total cooking time. You want the egg mixture to cook through and everything to get all hot and bubbly. Don’t let that egg thing throw you, btw, you won’t taste them as such in the finished product.
Serve with sour cream and plenty of tortilla chips. Makes 8-10 servings, depending on how many chips they ate before dinner.
I like to go with a citrus-y dessert after a Tex-Mex dish, so a key lime pie or lemon squares or something of that ilk would be delish. We had leftover Grand Marnier creme brulee, which was just orange enough to be delightful.
*You could probably use somebody else’s chili mix, but that’s what my recipe calls for. It’s the kind that comes in a little envelope, generally found on the top shelf of the supermarket aisle with a bunch of similar little envelopes.