Chile Relleno Bake! Why not? If you love Chile Rellenos, but don’t have quite enough time to do all that prep tonight for dinner, definitely try this recipe.
I make Chle Rellenos from scratch about twice a year because they are a family favorite. Having lived in El Paso, Texas, we have been spoiled by some of the best Mexican restaurants around. When we moved back to North Carolina we were in withdrawal, but have been able to find some pretty good substitutes in the area.
Anyway, back to this particular recipe. The original ingredients include Anaheim long green chilies. Sadly, those have been really hard to find in our local stores this year. Not sure if it is a COVID thing. I did Google Hatch Chilies and found out that they have had a really hard time with their crops this year. You have probably notice the empty bins at the store, and even the lack of the canned whole chilies as well as the diced ones. Not a good thing in my world.
Just earlier this week I Googled again and was able to find Hatch 27-oz. cans of whole green chilies on their website. Thank you! I ordered a case of 6. Well worth the $34 shipping cost. I know that sounds crazy, but we were desperate. One good thing is that the same amount of cans from another source, even though it was shipped free, would have cost more.
With this dish, I substituted chopped green chilies because I have been stocking up whenever I can find a few cans. You can definitely use the whole chilies and layer them with the meat filling and cheese. I will be sharing my variation today. There will be no difference in taste. Still amazing! And you might want to try a side of Cilantro Lime Rice to go with it.
Thanks to my sister, Bonnie, for putting this recipe in our family cookbook in 1991.
Print
Chile Relleno Bake
- Yield: Serves 6
Description
It’s like Chile Rellenos in a casserole! Try this tasty dish for dinner soon.
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. pork sausage
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 4-oz. cans chopped green chilies
- 2 cups shredded sharp cheddar cheese, divided
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- tabasco or cholula sauce to taste
Instructions
- Preheat oven to 350° F.
- In a large skillet, crumble beef and sausage together. Cook over medium heat, stirring until browned. Add onion and garlic and cook until onion is limp. Drain off fat and add the green chilies. Stir to combine well.
- Transfer meat mixture to a 9 x 9 square baking dish and spread evenly. Cover this with 1 1/2 cups of cheese.
- In a small bowl, beat the eggs and flour until smooth. Add in the milk, salt, and tabasco or cholula. Blend well and then pour over casserole.
- Bake, uncovered, for about 40 minutes or until knife inserted in center comes out clean.
- Sprinkle remaining cheese on top and let stand 5 minutes before serving.
