More recipes from my Cinco De Mayo Party over the weekend. =)
It would be cool if I was one of those really together bloggers... who have all of their holiday recipes ready to roll out the week before a holiday... but usually mine all go out the week after the holiday. This time I'm lucky enough to be cranking a couple out just by the holiday!
On Friday Heather over at girlichef posted a yummy recipe for Chile Rellenos. I had been thinking about them before that... and her post pushed me over the edge of HAVING to have them! Coincidentally... she has a giveaway going on to win a TexMex cookbook, Food and Flavors of San Antonio by Gloria Chadwick.
Click HERE to check it out and enter!
Anyway... I mentioned wanting to make Chile Rellenos, but not wanted to fry stuff during the party. So Shane from Culinary Alchemy suggested Chile Rellenos Casserole.
This is based on his recipe and bunch that I browsed online.
Chile Rellenos Casserole
1.25 pounds lean ground beef
1/2 onion, chopped
4 cloves garlic, minces
1 TBLS epazote
salt & pepper
7 or 8 fire roasted poblano peppers, seeded and cut in half
3/4 lb shredded queso blanco
8oz tomato sauce
salt & pepper
1 1/2 C milk
1/4 C flour
1/4 C cornmeal
Salt & pepper
4 beaten eggs
Tabasco Chipotle Pepper Sauce
Preheat oven to 350F
Brown ground beef, onions and garlic.
Drain off excess fat
Season with salt, pepper and epazote.
Combine tomato sauce, onion powder, garlic powder, oregano and salt & pepper and pour into the bottom of a baking dish. (I think I used a deep 13x9 foil pan)
Place half the chilies on top of the tomato sauce.
Spread beef mixture over chilies.
Sprinkle shredded queso blanco over meat.
Arrange remaining chilies over the cheese.
In a bowl, combine the milk, flour, cornmeal, salt, pepper, eggs, and several dashes of Chipotle Tabasco sauce.
Beat until smooth.
Pour over the chilies.
Bake 45 to 50 minutes, or until a knife inserted in center comes out clean.
Let cool for 5 -10 minutes before serving, so the cheese has a chance to set back up.
You can check HERE or HERE for directions to fire roast the poblanos.
Preheat oven to 350F.
Saute onion and garlic with ground beef, epazote and salt & pepper.
Combine tomato sauce, onion powder, garlic powder, oregano, and salt & pepper and pour a thin layer to coat the bottom of the baking dish.
Place a layer of poblanos over the top of the tomato sauce.
Cover the poblanos with the ground beef... then the cheese... then the remaining poblanos.
Whisk together topping ingredients and pour them over the top of the chilies.
I really could have used one more poblano... so I filled in the blanks with diced canned green chilies.
Bake at 350F for 45 to 50 minutes, until eggs are set.
Remove from oven and let stand for 5 - 10 minutes before cutting.
And... since it's Cinco de Mayo... here is my Carnitas recipe too!
Is there anything better than shredded pork?
I started by putting a pork roast (Boston butt) in the crock pot overnight.
Add some onion & garlic
A chipotle pepper or two
Some epazote & cumin and salt & pepper
Put the cover on, turn the crock pot to low and go to bed!
In the morning... you should have something like this.
Scoop out the pork and shred it with forks.
Then spread it on a cookie sheet and bake at 350F until it's as caramelized and crispy on the edges as you like.
Now it's ready for tacos, burritos, enchiladas, quesadillas or just as is!
Need more Cinco de Mayo recipes?
Check out these blogs...
At My Tasty Treasures ~ Donna's Grilled Chicken Fajitas
At Cinnamon Spice & Everything Nice ~ Reeni's Chicken Tortilla Soup
At girlichef ~ Heather has a ton of Mexican Recipes
At My Italian Grandmother ~ Michele's Chicken Enchiladas with Salsa Verde
At Good Things Catered ~ Katie's Mango Salsa
At Closet Cooking ~ Kevin has a TON of TexMex Recipes
And don't forget the Margarita Jello Shots!!!
Happy Cinco de Mayo and Happy Birthday Judy!!
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