-
Chili Rellenos Casserole
Ingredients
- 4 c. Whole green chilies, liquid removed, patted dry, and set aside
- 8 ounce Warm pepper cheese, sliced to fit inside chilies
- 1 can (28 ounce) Italian tomatoes, seeded, minced, and set aside
- 1 lrg Onion
- 3 x Cloves Garlic
- 1 1/2 tsp Cumin
- 1 tsp Cinnamon
- 1/2 tsp Cilantro
- 1/4 c. Lard Salt, to taste
- 1 tsp Sugar Black pepper
- 6 ounce Mozzarella or possibly Monterey Jack, cheese, to 8-ounce.
- 8 lrg Large eggs, extra lg., beaten
- 1 x Thick and light
- 1/2 tsp Thyme
- 1 tsp Savory
- 1/2 tsp Cinnamon
- 1 1/2 tsp Tabasco
- 2 x Bay leaves
- 4 whl cloves
- 1 tsp Peppercorns Fresh parsley, Or possibly Fresh cilantro
Directions
- Two hrs before baking, gently stuff chilies with pepper cheese.
- Chill. In a food processor, coarsely chop tomatoes with juice, onion, garlic, cumin, cinnamon, and cilantro. In lg. skillet, render lard, removing browned fat. Pour tomato mix into skillet, stirring to prevent sticking; simmer for 4 min. over med. heat. Add in bouquet garni; lower heat and cook for another 10 min. Add in salt, sugar, and pepper to taste.
- Keep sauce hot.
- Layer half of mozzarella on bottom of 13"x9" casserole or possibly two decorative quiche dishes. Add in remaining herbs and spices to Large eggs. Pour egg mix over cheese. Gently arrange chilies in Large eggs. They will sink. Top with remaining cheese.
- Spoon a bit of tomato sauce over Large eggs in an appealing pattern. Bake at 350 degrees for 35-40 min. till cheese melts and Large eggs are set and lightly browned. Serve warm with remaining sauce. Garnish with fresh parsley or possibly cilantro.
- Note - as a first course for 12-14 persons, sauce recipe may be doubled and casserole served cut in smaller pcs on a bed of sauce.
Share Recipe
Similar Recipes
Leave a review or comment
