layered chili relleno casserole

I love casseroles, and I love chili peppers and I especially love cheese. So when we brought in yet another bucketful of peppers from the garden I thought I must come up with something a bit new. We had been saying we needed to make chili rellenos lately but it was too late tonight so we made this instead. Very Yummy. Very very yummy.

chilicassweb

  • 3 eggs
  • 1.5 cups self rising flour
  • 1 cup milk
  • 10-20 raw Anaheim or Poblano Peppers
  • 4 cups Mexican Style Blend Shredded Cheese
  • Ground Beef or chuck 85% lean meat / 15% fat cooked,  ( yield from 1 & 1/4 lb raw meat )
  • 1 large diced Onion and a few diced jalapenos if you dare
  • 2 tbsp Coconut Oil

We will be layering a batter mixture, peppers, cheese, batter mixture, peppers meat, and then cheese again.

First half your peppers lengthwise, and place cut side down on a cookie sheet, you can crowd them. Bake or broil just until they begin to get bubbled on the outside, take out and set aside.

Keep oven on at 4oo.

In blender, whip eggs and milk, then add flour and blend well. Set aside.

In a skillet  brown together your ground beef, onions and jalapenos. Set aside.

Take a large casserole dish and add coconut oil, then place in oven for 5 minutes or so until dish is hot. Take out of oven and put on hot pad or stovetop.

Immediately pour in 1/2 of your batter mixture so that it will begin to cook from the warmth of the dish as you add the other ingredients. Then layer half of the peppers just spreading evenly. Then add 3 of the 4 cups of cheese. Then the rest of the peppers, pour on the remaining batter, then the cooked meat, spread evenly and the rest of the cheese. Put in oven and bake about 20 minutes until set and the cheese on top bubbly.

Cut into squares and serve. You could put a tomato or chili sauce on top, but we liked it just as it was.

nutrition info, serves 10,  each serving 380 calories, 21 g fat, 21 g carbs, 24 g protein

easy chili for a crowd

  • 2 pounds ground beef, or ground chuck, or venison, or stewing beef, or sausage, or any combination that amounts to 2 pounds
  • 3 onions diced
  • handfull of peppers of your choice, diced
  • 6 pound can of tomato sauce
  • 6 pound can of diced tomatoes
  • 6 pound can of pinto beans
  • your favorite seasonings

In a large skillet brown meant and onions and peppers. Then add all ingredients to a very large crockpot or electric roaster. Season according to your preference,  we use lots of chili powder and cajun seasoning. Cook on low about 4-6 hours, or until the aroma makes your stomach growl. Serve with a topping of fresh diced tomatoes, fresh diced onions, shredded cheese and sour cream. Also great to have cornbread muffins on the side.

jalapeno chicken and rice

Ok, before I forget. I stood over Georgia tonight while she made this. Here goes. Remember we like it hot and we feed an army (Beau). First she takes 2 chicken leg quarters and either boils them in a stock pot or cooks them in the crock pot with about 10 cups of water. You will need this. Here are the ingredients.

  • 4 cups uncooked rice
  • 1/2 cup diced jalapeno peppers
  • 1 chopped onion
  • 2T vegetable oil
  • diced cooked chicken from leg quarters
  • 8 cups hot chicken stock
  • 8oz shredded fiesta blend cheese
  • toppings of sour cream, salsa or diced tomatoes

Put your rice, peppers, onion and oil in large deep skillet that has a lid. Cook on med high until onions transparent. Add chicken, and stock. Stir well. Cover and turn to simmer stirring occasionally until most of the liquid is absorbed. then leave covered with heat off for another 10-20 minutes. Serve with cheese on top and a dollop of sour cream and topped with fresh salsa or diced tomatoes.  Don’t forget to bless the cook.