Ingredients
CHILE RELLENOS
20 oz whole green chiles
1 lg onion
1 tbsp cumin
1 salt to taste
8 oz sharp cheddar, grated
13 oz can evap. milk
13 oz can tomato sauce
1 lb lean ground beef
2 cloves garlic, minced
3 tbsp chile powder
8 oz monterey jack, grated
4 eggs, beaten
1 tbsp all purpose flour
TOPPINGS
1 cup sour cream
1 cup chopped pecans (optional)
1 cup raisins (optional)
Directions
Rinse chiles, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs
chili powder and salt. Stir. In a greased 9x13" pan, layer chiles,
beef and additional chiles. Combine cheeses and sprinkle over chiles.
Beat together eggs, milk and flour. Pour over cheese mixture. To the
tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all.
Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not
cover with tomato sauce until time to bake.) Serve toppings in
seperate bowls and let guests help themselves.
Servings: 10 servings
Chile Relleno Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mexican
The History of Recipes
It is quite possible to track the history of recipes far back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. During Roman times 25BC a roman called Apicius created a collection of documents which described recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the Romans made use of many different spices, including a few you will know like basil, fennel and dill. Closer to modern times, there were two interesting cookery books published in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals on the tables of the upper classes of the time. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, such as coriander, basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on cookery, many of which are kept safe in private collections. By the time we get to the twentieth century, cookery books are increasing in popularity as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chile Relleno Casserole recipe.
