Chile Rellenos Casserole with Pizazz
*Note*If you are not familiar with working with these chiles, I recommend wearing gloves in Step 2 and don't touch your body or face!
1 lbground beef
1 mediumonion, chopped
8 ozfresh, green chiles
1 cpepper jack shredded cheese
1 cmexican blend shredded cheese
1 3/4 cmilk
1 can(s)chipotle peppers in adobo sauce
3 Tbspadobo sauce from can of chipotle peppers
3 Tbspcilantro, fresh, snipped
How to Make Chile Rellenos Casserole with Pizazz
- Preheat oven to 350 degrees.
Brown the ground beef, onion with salt and pepper to taste, and drain. Set aside.
- Split each chile lengthwise and clean out the seeds and veins. Cut into 1-2 inch pieces. Immerse in boiling water for 3 1/2 minutes, then drain well.
- Mix chiles into the ground beef mixture, then pour into well greased 13X9 baking dish. Mix the two types of cheeses together in a small bowl, then cover the beef/chile mixture with the cheese.
- Whisk eggs, milk and flour until smooth. Whisk in the adobo sauce, then the snipped cilantro. Pour over beef/chile/cheese in baking dish, and pat down a little to make sure it is all saturated. Bake at 350 degrees for 45 mintues, or until knife inserted in center comes out clean.