A friend of ours made us stuffed, roasted, and pan fried CHILLIe Rellenos a while back...they were reallllly good..so when I came across this recipe..in a Texas cook book that my girlfriend gave me ..I had to try it..:)
So easy ..and I can't begin to tell you how good this is....except that it was gone in a couple of hrs...:)
I have listed the ingredients and such the way I made it..at the end.i will include the original adjustments, so you can decide, how you wish to proceed, should you decide to try this..( and I hope you do.. You won't be disappointed..:)..)
Rinse chillies, open out, remove seeds, and drain on paper towels. Brown ground beef, onions and garlic in large skillet. Add seasoning s and mix well.
In greased , ( I didn't grease the pan and was fine ) , 8x13 inch casserole, make a single layer of chillies, using only half. Add ground beef mixture and top w/other half of chillies. Sprinkle w/mixture of cheeses. In a bowl add evaporated milk to eggs. Add flour, beating till mixed..pour egg mixture over cheese. Top w/tomato sauce..
Okay...I made my own..here's what ya do.. Take 2very large , very ripe, ( not over ripe..), garden fresh tomatoes..core them , slice in half, place in blender..use liquefy setting, and liquefy..lol..
Add 3 teaspoons creole seasonings..1tsp.cumin powder, and 1 tsp. sugar..liquefy again..for a few seconds to a minute..till ya think it's well blended..
Pour all into a sauce pan..and simmer till slightly thickened..about 30 minutes or so..( the longer you simmer..the thicker it'll get..I make my sauce and put on to simmer right after I get my green chillies prepared..that way..when you need it, it is ready..:)
Okay..now that your sauce is ready, use only enough to lightly cover top of casserole..
This dish can be prepared ahead..if preparing ahead of time..wait to put sauce on , till you're ready to bake it..
Preheat oven to 350°F. . Bake 30-45 minutes..edges should begin to brown..and look set and firm..( I just baked for 30 min. Checked it , then baked for the remaining 15 minutes..and took out ..let it set for 10 min..and serve..
To serve, cut in squares of desired serving sz and serve in plates. Top each square w/a generous portion of whipped cream. Sprinkle w/raisin and pecan pieces( I'm sure walnuts would work too).. I didn't have any sour cream..so we skipped it and the raisins, and pecans..
But will definite do so the next time I make it..but it is great enough to stand in it's own..
I served it up w/Indian fry bread.home made fresh salsa, and tortilla chips..
And I can't wait to make this again..:)
We were "ALL" sorry it was gone..:(
Suggested accompaniment , is some sort of avocado dish , such as avocado cut up in a green salad or as guacamole . For a heavier meal, tacos are great w/it too..
Original recipe..all the same..except..I used creole seasonings..they used Williams Chili mix and in the ground up beef , they used 3 tablespoons of it..( personally, way too much heat..and I think the creole tastes far superior ..
Now for the tomato sauce..you can top w/canned tomato sauce, or make my sauce listed above, or you can make their tomato sauce..using as follows w/same instructions..
1 1# can stewed tomatoes
1/2 cup tomato juice
3tablespoons Williams chili mix( way too much heat..but your choice)
ENJOY!.. And let me know what you think..:)
The photos are mine..but I can't take full credit for this recipe..just a partial credit..lol..
Personally I think allot less of the creole seasoning s tastes way better then a lot more if the CHILLI powder..