Tuesday, February 22, 2011

Anaheim Chile Relleno Casserole with Red Sauce

Lisa's Corner Recipe and Photo
"Anaheim Chile Relleno Casserole with Red Sauce"

 I came up with this recipe after i roasted my chile's, i intended on making real Chile Rellenos, but was too tired, this casserole is very tasty, especially if you use your own roasted Chile's, it makes all the difference in the world. The red sauce came from Rick Bayless cookbook, i added a few spices to it to my liking. I know you will enjoy this, you can taste a hint of cinnamon in the sauce and it is a perfect blend of flavors

Yield: 6
8 Anaheim Chile's; roasted, peeled and seeded
1 1/2 cups Monterrey Jack cheese with peppers or regular jack
1 1/2 cup Milk
1/2 cup Flour; plus 1 tbsp
1 pinch Salt and Pepper
1/2 teaspoon Cumin
1 dash Cayenne; if you like some heat
1/2 cup onion; diced
1 16-oz can Tomatoes; dice, in juice
1/2 teaspoon Cumin
1/2 teaspoon Black pepper
2 dashes Cinnamon
garlic; minced

Clean your peppers of seeds and veins, cut in half width wise
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease, I use butter
Layer the chilies, then the egg mixture, then the cheese
Repeat layers, top with just a small dash of Cayenne if you like a little heat
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.
While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.
Serve with Casserole.

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Thank you for your Comments, Cheryl