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Chile Relleno Casserole

(1 Votes)


  • 4 cups cooked brown rice
  • 10-oz can Mexican-style stewed tomatoes or Rotel tomatoes and chilis
  • 10-oz can tomato sauce
  • 10-oz can cooked Garbanzo beans
  • handful fresh cilantro, coarsely chopped
  • 4 green onions, coarsely chopped w/green part
  • 3 cloves fresh garlic
  • 1 teaspoon salt
  • 2 large cans Ortega brand whole green chilis
  • 8 oz.Monterey jack cheese
  • 2-3 eggs, lightly beaten
  • 3/4 cup flour, mixed with 1 Tbsp salt and 1 tsp. chili powder
  • 1/2 cup crushed corn flakes added to flour mixture, optional
  • 3/4 cup grated Monterey jack cheese

You can begin preparing the sauce and the chili rellenos while the brown rice is steaming (for 25-35 minutes). As soon as rice is done, set aside covered. For sauce, combine undrained stewed tomatoes, tomato sauce, undrained garbanzo beans, cilantro, green onions, garlic and salt in a blender or food processor and blend until smooth. Sauce should be the consistency of thick salsa or gazpacho. Take whole chilis out of the can and , with a sharp knife, make a slit halfway up one side of a chili. Cut a rectangular-sized piece of Monterey jack cheese to fit the size of the chili and slip inside .Repeat with all remaining chilis. In oiled 9" X 13" baking pan, pat down 2 cups of the brown rice. Ladle half of the sauce over the rice. Beat eggs and put on one plate; put flour mixture on another plate. One at a time, roll stuffed chilis in egg, then drench thoroughly in flour mixture. Layer chilis on top of rice and sauce in baking pan. Cover with the remaining 2 cups of rice, patting a small amount of rice on top of chilis. Spoon remaining sauce over all and sprinkle with jack cheese. Bake casserole uncovered at 375 degrees for 35 minutes or until hot and bubbly. Serve with guacamole, lime wedges, tortilla chips and a lettuce and tomato salad. Serves 6-8.

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