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Here is a Chili Relleno recipe with a different twist... Thank you again, MawHawg!!!


CHILI RELLENOS CASSEROLE


Prep/Cooking/Baking Time: 1 hour

Yields: 4 servings

3/4 lb. lean ground beef

1/4 lb. ground pork sausage

1 medium yellow onion, chopped

1 clove garlic, minced

3 ~ 4 1/2 ounce cans chopped green chilis

1 8 oz. package mexican shredded cheese

4 large eggs

1/4 cup all-purpose flour

1/4 teaspoon tabasco sauce

1 1/4 cup milk

Preheat oven to 350 degrees

Prepare an 8" square baking dish, sprayed lightly with Pam.

In non-stick skillet, sautee beef, pork, onions and garlic until no long pink, drain.

In baking dish, spread 1/2 the chilis evenly over bottom of dish, sprinkle 1/2 the cheese evenly over chilis.

Add meat mixture evenly over cheese, add remaining chilis over, top with remaining cheese.

Whisk together eggs, tabasco and milk until well blended.. Add flour and whisk thoroughly, leaving no lumps.

Slowly pour over layered mixture. Bake at 350 for 45 minutes.. Let stand 8-10 minutes and cut into squares to serve.

Serve with refried beans/Spanish rice and nice tossed green salad with lime dressing (recipe below) on warmed oval plates and warmed tortillas.

LIME DRESSING:

1 cup reduced fat sour cream

Juice of 1/2 lime

1 teaspoon finely grated lime peel

1/4 cup fresh salsa

Whisk to blend all and refrigerate for 1/2 hour prior to tossing into salad.





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