Sunday, November 9, 2008

Chili Relleno Bake

1/2 pound ground beef
1/2 pound chorizo or pork sausage*
1 cup onion, chopped
2 cloves garlic, minced or pressed
2 (4 oz.) cans of whole green chilies, drained and seeded, divided
2 cups shredded sharp cheddar cheese, divided
4 eggs
1/4 cup all-purpose flour, unsifted
1-1/2 cups milk
1/2 teaspoon salt
Hot pepper sauce to taste

*Charlie's Meats in Payson has the best chorizo. There is usually no fat in the pan after I make it and it's very mild.

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. x 2-in. baking dish with half the chilies; top with 1-1/2 cups of the cheese. Add the meat mixture and top with remaining chilies; set aside.

Beat together eggs and flour until smooth; add milk, salt, and hot pepper sauce. Blend well. Pour the egg mixture over casserole.

Bake uncovered at 350 degrees for about 40 minutes or until knife inserted off-center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving.
Yield: 5-6 servings