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Chile Relleno


Mexican Chile Relleno


about 6 big pieces whole Green chilies
11/2 lbs. Lean ground beef
2 big Onions roughly chopped
4 cloves Garlic, minced
11/2 tbsp. Cumin powder
3 tbsp. Chile powder
1 cup Monterey jack, grated
1 cup Sharp cheddar, grated
4 large size Eggs, beaten
1 cup Half fat. milk
1 tbsp. All purpose flour
1 medium Canned tomato sauce
Toppings (optional):
1 cup Low fat sour cream
1 cup Raisins (roughly chopped)
1 cup Pecans (roughly chopped)


Rinse well the chilies and open flat, remove seeds and membranes and drain on paper towels.

In a medium heated saucepan, sauté garlic and onions for 5 minutes add the meat until it is brown and drain.

Add the half cumin and half of chili powder and stir.

In a greased large sauce pan, lay and arrange the chilies, beef and additional chilies, combine and sprinkle the cheeses over the chilies.

Beat together the eggs, milk and flour then pour over the cheese mixture.

To the tomato sauce add the remaining cumin and chili powders and pour over the top.

Bake at 325 F in the oven for 45 minutes.

Serve the toppings in separate bowls and let everyone help their selves to put their own toppings.

Serve 6 people.

Useful tips and suggestions preparing this dish:

I do suggest that do not pour the tomato sauce if you are preparing this ahead of time.

You only pour the sauce if you are cooking and preparing this dish very close to the time when you serve.



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Last modified: May 26, 2003