Chile Relleno Pie
Source of Recipe
Gail's Recipe Swap/By Jove
Recipe Introduction
It was published in the "Guys and Galleys" column in the LA Times magazine sometime back in the early
1970s. We'll serve it with Spanish
Rice-a-Roni to which we've added a bag of
small cooked shrimp, refried beans, and a big
fruit salad.
The Chile Relleno Sauce *really* makes this
dish!!!!
--Lita.
List of Ingredients
2 - #7-1/2 (27 oz.) cans whole green chilies;
split, spread flat, seeded, rinsed, drained,
and dried
1 pound jack cheese, sliced
S & P
6 eggs, beaten
1 - 12 oz. can evaporated milk
1/2 pound cheddar cheese, shredded
CHILE RELLENO SAUCE
1 large yellow onion, chopped
1 large can diced tomatoes
1 teaspoon oregano
2 teaspoons sugar
2 teaspoons vinegar
S & P, to taste
2 teaspoons oil
Recipe
Oil the bottom and sides of a 13 x 9 x 2"
baking dish. Layer in the pan: 1/2 of the
chilies, skin side down; 1/2 of the jack
cheese. Repeat layers. Sprinkle lightly with
salt & pepper, to taste. Combine eggs and
evaporated milk and pour over chilies and
jack cheese. Sprinkle with cheddar cheese.
Bake at 350 deg. F. for 45 minutes. Let rest
for 10-15 minutes, then cut into individual
servings and top with chile relleno sauce.
CHILE RELLENO SAUCE
Sauté in large skillet:
1 large yellow onion, chopped
2 teaspoons oil
Add, and simmer 15-20 minutes:
1 large can diced tomatoes
1 teaspoon oregano
2 teaspoons sugar
2 teaspoons vinegar
S & P, to taste
Adjust sugar and/or vinegar to taste. Serve
hot over chile relleno pie.
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