Chorizo Chile Relleno Casserole

"Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo."
 
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photo by larry photo by larry
photo by larry
photo by larry photo by larry
Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
  • Add onion and garlic; cook until onion is tender.
  • Drain well, as chorizo is quite greasy.
  • Cut the chilies into strips length-wise.
  • Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
  • Add browned meat mixture then top with remaining chilies; set aside.
  • Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
  • Pour egg mixture over casserole.
  • Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
  • Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
  • Let stand for 5 minutes before serving.

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Reviews

  1. I'm not a fan :( I was really expecting this to taste like chile relleno, but it really just tastes like a quiche, and the chile flavors disappear in all those eggs. maybe using more chiles and less eggs would help...
     
  2. Maybe this will be helpful. I happen to know that Monterey Jack Cheese is what the Mexican Restaurant uses. Could somebody submit a photo for this recipe?
     
  3. Great recipe and oh so easy and quick to fix. Great flavors and served with sour cream and a good salsa plus salad is just a great meal. Thanks for a really flavorful recipe. Marty from Michigan
     
  4. An easy, satisfying dish. My husband has a small tolerance to heat-this was perfect. For me-bring on the tobasco. I'm still saying ummmmm good. Can't wait for the leftovers. Thanks for the recipe!
     
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RECIPE SUBMITTED BY

I was born and raised in South Georgia, went to college and married in Texas and stayed here for most of the 37 years since. I love to cook but it is all "family-style" and "home cooking." I don't pretend to be a gourmet. I often cook for very large crowds at my church, and am always looking for good, easy recipes that I can enlarge easily. What else? I am also passionate about reading and quilting.
 
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