Last night I just could not decide what to make for dinner and then it dawned on me that I had not made the Chili Relleno Bake in a long, long time. It is a great dish to make, especially when it is chilly out. It is a pretty easy meal to whip up and I always have left overs that I wrap up into individual servings and freeze. This could be the perfect dish for Super Bowl Sunday!CHILI RELLENO BAKE
1 lb. ground pork
1 lb. ground beef
1 large onion, chopped
3 cloves garlic, minced
2 lbs. poblano peppers
(grocery stores in the states refer to them as "pasilla" which
really refers to them in their dried state)
1 4 oz. can mild, chopped chiles
3 - 4 cups of grated medium or sharp cheddar cheese
1 cup flour
3 cups milk
2 teaspoons salt
1 teaspoon Sriracha sauce
Roast poblanos over the open flame on your gas range until the skin is blistered and lightly charred. Once roasted on all sides, place in a large plastic bag and set aside to steam. This will help loosen the skin. Once cooled, rub off the skin. Use a paper towel to wipe off any pieces of reluctant skin. De-seed. Tear into large strips. **Make sure your exhaust fan is on. When I roast peppers, sometimes I forget to turn the fan on and the smoke detector always goes off.
Crumble the ground pork and beef into a large pot. Stir until brown. Drain off any fat. Add the onion and garlic until soft. Stir in the chopped chilies.
Line the bottom of an 8" x 13" baking dish with half the chiles. Top with half of the cheese, then the meat mixture. Finish with the remaining chiles.
Beat eggs and flour together until smooth. Add milk, salt and Sriracha. Pour over meat mixture and sprinkle with remaining cheese.
Bake in a 350 oven for 45 minutes. Let rest about ten minutes before serving.