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Chile Relleno Bake

Source of Recipe


Cooking with Paula Deen (September / October 2007)



List of Ingredients



• 1 pound ground chuck
  
• 1 pound ground sausage
  
• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 1 cup salsa
  
• 5 (4-ounce) cans whole chiles, drained
  
• 2 cups shredded Monterey jack cheese with peppers
  
• 2 cups shredded sharp Cheddar cheese
  
• 1/3 cup yellow cornmeal
  
• 4 large eggs
  
• ¼ cup all-purpose flour
  
• 1½ cups milk
  
• ½ tsp salt
  
• ¼ tsp hot sauce
  
• Garnish: sour cream, chopped fresh cilantro
  






Instructions



1. Preheat oven to 350° F. Lightly grease a 13- x 9-inch baking dish.
   In a large skillet, combine ground chuck, ground sausage, onion and garlic. Cook over medium heat, stirring occasionally, until meat is browned and crumbly. Drain well. Stir in salsa.
   
   
2. Cut chiles in half lengthwise; remove seeds. Place half of chiles evenly over bottom of baking dish. Spoon half of meat mixture over chiles. Sprinkle evenly with half of cheese. Place remaining chiles in an even layer over cheese. Spoon remaining meat mixture over chiles. Top evenly with remaining cheese. Sprinkle cornmeal evenly over cheese.
   
   
3. In a medium bowl, whisk together eggs and flour until smooth. Whisk in milk, salt, and hot sauce. Pour over cornmeal. Bake 35 to 45 minutes, or until set. Let cool 10 minutes.
   
   Cut into squares to serve. Garnish with sour cream and chopped fresh cilantro, if desired.
   
   Makes 8 to 10 servings.