Chili Rellenos Casserole

Title:
Chili Rellenos Casserole

Yield:
8 Servings

Categories:
Beyond,
Biscuits,
Newsletter




Ingredients:





     4 c  Whole green chilies;


          -drained, patted dry, and


          -set aside


     8 oz Hot pepper cheese; sliced to


          -fit inside chilies


     1 cn (28 oz) Italian tomatoes;


          -seeded, chopped, and set


          -aside


     1 lg Onion


     3    Cloves Garlic


 1 1/2 ts Cumin


     1 ts Cinnamon


   1/2 ts Cilantro


   1/4 c  Lard


          Salt; to taste


     1 ts Sugar


          Black pepper


     6 oz Mozzarella or Monterey Jack;


          -cheese; to 8-oz.


     8 lg Eggs; extra lg.; beaten


     1    Thick and light


   1/2 ts Thyme


     1 ts Savory


   1/2 ts Cinnamon


 1 1/2 ts Tabasco





-------------------------------BOUQUET
GARNI-------------------------------


     2    Bay leaves


     4    Whole cloves


     1 ts Peppercorns



----------------------------------GARNISH----------------------------------


          Fresh parsley; OR


          Fresh cilantro





 Two hours before baking, gently stuff chilies with pepper cheese.


 Refrigerate. In a food processor, coarsely chop tomatoes with juice, onion,


 garlic, cumin, cinnamon, and cilantro. In lg. 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 13"x9" casserole or two decorative


 quiche dishes. Add remaining herbs and spices to eggs. Pour egg mixture


 over cheese. Gently arrange chilies in eggs. They will sink. Top with


 remaining cheese.


 


 Spoon a bit of tomato sauce over eggs in an appealing pattern. Bake at 350


 degrees for 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.


 


 Busted by Barb; Beyond Biscuit Newsletter Issue 26 by


 southernfood-admin@list.miningco.com on behalf of


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Feb 14,


 1998