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
onion powder
garlic powder
oregano
salt & pepper
Topping:
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.
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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.
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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!
Enjoy!
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!!
WOW! I wish I was at your house for this fiesta. All of it sounds absolutely delicious. From the casserole to the carnitas, you have it don pat! Looks so terrific. Not much better than shredded pork, Id agree. Thanks for the shout out too. Really a wonderful post!
ReplyDeleteThis casserole looks soooooo awesome and I adore carnitas! My tummy is ready for breakfast! Thanks for the links and shoot me an email w/ the link & a photo when u get a minute (5 entries!)...both of these are perfect for the chile round-up & challenge :)
ReplyDeleteChile Relleno's are one of my favorites! The casserole recipe is great and I will have to try it!
ReplyDeleteI've never had these dishes before but they look so freakin good!
ReplyDeleteI am just like you, I don't put my recipes out in time but who cares. lol
Thanks for the link!!!
Oh man, I love poblanos. Those both look amazing.
ReplyDeleteHeh, I always post my holiday recipes after the holiday. My excuse is "how else would I get the dinner shots?"
Drooooooooling. It all looks so good, adn I am such a sucker for shredded pork! YUM!
ReplyDeleteHappy Cinco...it all looks fantastic!
ReplyDeleteCan I come over to your house to celebrate??? Your Chile Rellenos Casserole and Carnitas look absolutely delicious!!!
ReplyDeleteIt's been awhile since I've made chile rellenos - looks delicious!
ReplyDeleteI love the casserole too, but yeah, I agree, there's not much better than shredded pork. *Drool*
ReplyDeleteI.m loving that pork! Sounds like you had a great fiesta there is P"burgh!
ReplyDeleteThanks for your kind comments, Spryte..
I'm learning a lot about Mexican dishes from you - your party was a lot of hard work, girl. Great job.
ReplyDeleteThat pork is calling out to me...
ReplyDeleteYou were totally on the ball with this post! I'm the same way: I have very good intentions but, at best, I'll be lucky to post within a few days after the actual. Just watch - my Mother's Day post will be on Monday or Tuesday! 8-)
ReplyDeleteThese recipes are doubly delicious!
I'm a bit too much of a culinary procrastinator myself. I like whipping things at the last minute because it's such a rush.
ReplyDeleteI made this casserole last night. I had a little stress over a couple of things. I couldn't find the cornmeal in the instructions, so I just added it with the flour. Also, an approximate size of the pan would have been really helpful. I put it in a large Le Crueset paella pan. It just barely fit, and I was worried about it spilling out as it cooked. I put a cookie sheet under it, but then it wasn't cooking very well. In the end, it worked out, but I'd probably use something larger next time. I was thinking that a large cast iron skillet would be perfect. I'm not sure if a lasagna pan would be too big.
ReplyDeleteI made it with chicken instead of beef. Cooked the chicken in a crock pot in a little broth, then I shredded it and added cream of chicken soup to the broth. That's what I put on the bottom of the pan instead of the tomato sauce. I cut down the milk a little, but I'll probably drop even further to about a cup the next time.
Everyone loved it. Great recipe. Thanks!
Yikes!! Sorry about the instructions!! Thanks for pointing out my omissions. I updated it! I'm also glad you liked it. Your changes sound tasty and delicious!
ReplyDelete