Friday, September 4, 2009

Chile Relleno Casserole

This is something I came up with after reading several recipes online. I think it turned out wonderful! It will be just as good substituting lower fat versions, like Egg Beaters instead of whole eggs, or using reduced fat cheese.

Medium or Mild Red Enchilada Sauce
Hot Ground Pork Sausage
1/2 onion, diced
1 can diced ortega chiles
6 Pablano Chiles
8 eggs
1 can evaporated skim milk(fat free)
1/2 cup flour
4 cups shredded colby cheese
2-3 cups broken tortilla chips
Spices: oregano, salt, pepper, cumin, chili powder

Place pablano chiles on a cookie sheet under the broiler. Turn to char all sides. Takes about 5 minutes per side. When the peppers are blackened and the skins begin to peel, place in a large bowl, cover with saran wrap to allow to "sweat/steam".

In a large frying pan, break up sausage and cook thoroughly(you want it to brown). Scoop sausage out into a fine collandar to allow excess grease drain off. Leave about 2 Tbl. grease in the pan to sautee the onions in. When onions are translucent turn off heat and return sausage and can of chile rellenos to pan and mix.

Spray a deep 9x13 pan with non-stick spray. Coat the bottom of the pan with enchilada sauce. Peel pablanos blackened skin off and slice up one side. Remove core and seeds and spread open flat, repeat with remaining peppers. Layer the bottom of the 9x13 with 3 prepared pablanos. On top of chili layer top with 1 cup of broken chips, half of the sausage mixture, 2 cups of cheese.

In large measuring bowl or blender, combine eggs, evaporated skim milk, flour, 1/2 tsp. each salt, pepper, chili, cumin, and oregano. Pour 1/3 of mixture over layer in 9x13 pan. Repeat the 2nd layer of peppers, chips, sausage mixture, and cheese. Pour remaining egg mixture over the top. Spray a piece of foil large enough to cover the pan with non-stick spray before covering pan. Bake in a 350' oven for 45 minutes, uncover and bake another 10 minutes. Cut into 12 pieces. Serve with hot sauce and sour cream.

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