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Chile Rellenos Casserole - 2

Cuisine: Mexican
Serves: 8 people

Recipe Ingredients

4 cups 948mlWhole green chiles - drained, patted dry, and set aside
8 oz 227gHot pepper cheese - sliced to fit inside chiles
1   Italian tomatoes - seeded, chopped, and set aside
1   Onion (large)
3   Garlic
1 1/2 teaspoons 7.5mlCumin
1 teaspoon 5mlCinnamon
1/2 teaspoon 2.5mlCilantro
1/4 cup 49g / 1.7ozLard
  Salt - to taste
1 teaspoon 5mlSugar
  Black pepper
6 oz 170gMozzarella or Monterey Jack cheese
8 oz 227gEggs, extra lg. - beaten (large)
1/2 teaspoon 2.5mlThyme
1 teaspoon 5mlSavory
1/2 teaspoon 2.5mlCinnamon
1 1/2 teaspoons 7.5mlTabasco
  Bouquet Garni
2   Bay leaves
4   Whole cloves
1 teaspoon 5mlPeppercorns
  Fresh parsley - or
  Fresh cilantro

Recipe Instructions

Two hours before baking, gently stuff chiles with pepper cheese. Refrigerate. In a food processor, coarsely chop tomatoes with juice, onion, garlic, cumin, cinnamon, and cilantro. In large skillet, render lard, removing browned fat. Pour tomato mixture into skillet, stirring to prevent sticking, simmer for 4 minutes. over med. heat. Add bouquet garni, lower heat and cook for another 10 minutes. Add salt, sugar, and pepper to taste. Keep sauce warm.

Layer half of mozzarella on bottom of 13x9 casserole or two decorative quiche dishes. Add remaining herbs and spices to eggs. Pour egg mixture over cheese. Gently arrange chiles in eggs. They will sink. Top with remaining cheese.

Spoon a bit of tomato sauce over eggs in an appealing pattern. Bake at 350for 35-40 minutes. until cheese melts and eggs are set and lightly browned. Serve hot with remaining sauce. Garnish with fresh parsley or cilantro.

Note - as a first course for 12-14 persons, sauce recipe may be doubled and casserole served cut in smaller pieces on a bed of sauce.

Beyond Biscuit Newsletter Issue 26


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