Chile Rellenos Casserole - 2

Recipe Ingredients

4 cups	948ml	Whole green chiles - drained, patted dry, and set aside
8 oz	227g	Hot pepper cheese - sliced to fit inside chiles
1		Italian tomatoes - seeded, chopped, and set aside
1		Onion (large)
3		Garlic
1 1/2 teaspoons	7.5ml	Cumin
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Cilantro
1/4 cup	49g / 1.7oz	Lard
		Salt - to taste
1 teaspoon	5ml	Sugar
		Black pepper
6 oz	170g	Mozzarella or Monterey Jack cheese
8 oz	227g	Eggs, extra lg. - beaten (large)
1/2 teaspoon	2.5ml	Thyme
1 teaspoon	5ml	Savory
1/2 teaspoon	2.5ml	Cinnamon
1 1/2 teaspoons	7.5ml	Tabasco
		Bouquet Garni
2		Bay leaves
4		Whole cloves
1 teaspoon	5ml	Peppercorns
		Garnish
		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.

Source:
Beyond Biscuit Newsletter Issue 26

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