Chile Relleno caserole for 12" dutch oven.

[mfkaplan]

I've made this for several potlucks. I get a clean pot back and people ask for the recipe. The original recipe comes from The Beginners Guide to Dutch Oven Cooking by Marla Rawlings. Iv'e changed some of the ingredients.

1 lb. bulk spicy pork sausage
1 onion diced
1 small can evaporated milk
1 small can water
1/2 teaspon salt
6 eggs
1/2 cup flour
3 7 oz. cans whole green chilles seeded
3 cups grated cheese, mixed cheddar and Monterey Jack

Brown the onion and sausage in the bottom of the oven. remove and set asside. Beat the eggs, milk, water, salt, and flour together, then stir in 2 cups of the cheese. Open out the chilles and put a layer in the bottom of the oven. Sprinkle 1/2 of the meat and cover with 1/2 of the egg/milk mix. Add another layer of chiles, meat and the rest of the liquid. Top with the remainder of the cheese. I try to save one chille and arrainge it in strips in a star pattern on top to decorate. The book says to cover and cook with a 1 (bottom) to 3 (top) coal ratio at 425 degrees for 30 to 40 minutes. Rotate oven and lid. It should set and get brown on top.

The original recipe called for 1/2 hamberger. Sausage already comes in a pound roll anyway. I liked the taste better also. I use evaporated milk because its convenient for camping. I don't exactly follow the 1 to 3 ratio for coals because I never noticed that in the recipe until I started to write this out.

[martha24]

I had some of it at the SLO gathering & it was yummy. For once I wasn't at the end of the line because by then it was gone.

[Geron]

I may have to try this one. The wife loves Chile Rellenos.

I'd only make one change. Find some fresh Poblano's to sub for the canned peppers.

Recipe sounds wonderful.

g

[martha24]

I find that if I roast & peel the chilies, usually either Anaheim or Poblanos, they freeze very nicely.
Then just a little defrosting & they are ready to go.
A nicer taste can the canned ones, though I didn't notice it in Mary's casserole.
Just very tasty!

[Mike C.]

Boy Mary that sounds really delicious.

Makes me hungry to read about it.

Wish there was going to be a gathering nearby where I could try it.

[Eunice]

mary it sounds really good. Fortuna (IDOS) is having a DOG (dutch oven gathering) next week so maybe I will cook this! thanks

[WarPony]

Wish there was going to be a gathering nearby where I could try it.

Have Miriam whip it up at the Nevada, MO gathering.......................

Jeff

[AmyH]

Mary this sounds so good I may just have to make it this weekend!! I love Chili Rellenos, and I am still learning how to use the DO, so this sounds like a great one to try. Thanks for sharing the recipe.

[Loader]

We made this recipe last weekend (Thanks Mary), it is good! We used Hatch green chilies that we had froze this past season and ground beef instead of the pork sausage. Went real well with the corn bread we made.

I can see a lot of possibilities to, you could put in seasoned chicken, beef, or pork.

[Dean in Eureka, CA]

Mary,
Thanks a bunch for posting that recipe!!!

[Joanne]

Everyone at the SLO gathering raved about how good it was, but by the time I got there the pot was EMPTY! Go figure...

Mary, how have you been?

Joanne

[mfkaplan]

Hi All! Joanne, I love the new cooking site. Thanks for getting it up. I have a new recipe for corn fritter casserole I want to post. I'm just fine, I'm recovering from surgery for my gastric reflux at the moment. It was laproscpic so not much down time or pain.. I'm learning to swallow again. I'll make it through Thankgiving pretty much OK. Need to chew really well, Can't mannage uncooked vegatables yet.