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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chiles rellenos casserole Recipe

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This recipe for Chiles rellenos casserole is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb ground chicken or turkey
1 c chopped onion
1 3/4 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 c (4 ounces) preshredded colby-Jack cheese
1 c frozen whole kernel corn, thawed and drained
1/3 c all-purpose flour
1/4 tsp salt
1 1/3 c skim milk
1/8 tsp hot sauce
2 eggs, lightly beaten
2 egg whites
Directions:
Directions:
Cook chicken/turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken/turkey mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
Personal Notes:
Personal Notes:
2 4.5 chopped chiles can be substituted fro whole chiles, if desired.

 

 

 

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