| Chile Rellano Bake | ||||||||||||
| If you have a family reunion or a neighborhood brunch coming up, it’s great to have a make ahead dish that will allow you to enjoy your Bloody Mary in relative ease. This dish tastes very much like good restaurant chiles rellenos and can be made the day before with no loss of quality. Served with a fruit salad and a breakfast bread or coffee cake, this recipe will serve 20 people. I knew this dish was a winner when two very accomplished Hispanic cooks asked me for the recipe.
Sue Kleber |
15 to 20 fresh Pablano chiles or one 27 oz. can whole green chiles 2 12 oz. packages bulk breakfast sausage (one hot and one regular works well) 2 lbs. Monterey Jack cheese 3 jalapeno chiles, seeded and finely minced |
12 eggs 1 cup flour 2 tsp. kosher salt 3 cups whole milk 1 lb. cheddar cheese, grated |
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| This dish is very good if you opt to use the canned chiles and using canned is certainly easier than roasting and peeling fresh ones, but the flavor of home roasted chiles is worth the work if you have the time or can delegate the job to someone who owes you one. To use the canned chiles, just rinse thoroughly and pat dry . To prepare fresh chiles, char them over an open gas flame until black and put on a platter covered with an inverted bowl. Allow them to sweat for about 15 minutes. Peel the blackened skin off the chiles and cut a slit in the side and remove the seeds. Leave the stem attached if possible. Do not rinse the skinned chiles under water. Rinsing will wash away the delicious charred flavor. Just clean off with a towel. Slice the Jack cheese into sticks approximately 3 inches by 1/2 inch and place a stick inside each of the chiles. Crumble and sauté the sausage until brown. Oil an 11 by 17 inch or larger roasting or casserole pan and arrange the stuffed chiles in an attractive pattern. Sprinkle the cooked sausage crumbles over the chiles. Sprinkle the jalapeno chile pieces evenly over the dish. If you are making this dish ahead, cover and refrigerate until needed. When ready to bake, pour the custard over the chiles and bake as directed To make the custard, put the flour and the salt in a bowl and slowly add the milk, whisking until smooth. Whisk in the beaten eggs. Pour the custard over the chiles and top with the shredded cheddar cheese. Bake at 350 degreees for about an hour or until the center is set. Slice into serving size portions and serve with salsa. Makes 15 very generous servings or 20 average size servings. |
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Courtesy of:
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Real Estate & Living
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www.comocorealestate.com
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| Salsa 5 large Roma tomatoes, seeded & diced 2 small white onion, minced 1/3 bunch cilantro, minced 3 jalapeno peppers, seeded & finely minced |
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| the juice of 2 to 3 limes a splash of malt vinegar 1/4 cup Frank’s hot sauce 1 tsp. kosher salt |
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| Mix all ingredients and allow to marinate together for 15 to 20 minutes. The salsa will get juicier as it sits. | ||||||||||||
| If the relatives have finally gone home and you want to make this dish for just the two of you, use the following quantity of ingredients and an 8 by 8 inch baking dish and cook for 30 to 40 minutes at 350 degrees: 4 Pablano chiles; 1/2 lb. sauteed sausage;1/2 lb. Jack cheese; 1 minced jalapeno; 3 eggs; 1/4 cup flour; 1/2 tsp. salt; 3/4 cup milk; 1 cup grated cheddar. | ||||||||||||