Chili Rellenos Casserole
| Yield: | 8 Servings |
| Categories: | Biscuits, Newsletter |
| 4 | c | Whole green chilies; drained, patted dry, and set aside |
| 8 | oz | Hot pepper cheese; sliced to fit inside chilies |
| 1 | cn | (28 oz) Italian tomatoes; seeded, chopped, and set aside |
| 1 | lg | Onion |
| 3 | Cloves Garlic | |
| 1 1/2 | ts | Cumin |
| 1 | ts | Cinnamon |
| 1/2 | ts | Cilantro |
| 1/4 | c | Lard |
| Salt; to taste | ||
| 1 | ts | Sugar |
| Black pepper | ||
| 6 | oz | Mozzarella or Monterey Jack; cheese; to 8-oz. |
| 8 | lg | Eggs; extra lg.; beaten |
| 1 | Thick and light | |
| 1/2 | ts | Thyme |
| 1 | ts | Savory |
| 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Tabasco |
| BOUQUET GARNI | ||
| 2 | Bay leaves | |
| 4 | Whole cloves | |
| 1 | ts | Peppercorns |
| GARNISH | ||
| Fresh parsley; OR | ||
| Fresh cilantro |
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