This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.
I’ve modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for 😀
Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.
CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it’s browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon QUALITY cinnamon (Mexican cinnamon if you have it)
FRESH ground sea salt and black pepper
chopped olives halved grape tomatoes
chunks of FRESH avocado
chopped green chiles
- Preheat oven to 350°.
- Mix cheese together. Reserve 1/2 cup for topping.
- Whisk eggs together with the half and half and the flour.
- Fold in ground meat mixture.
- Fold in half the cheese.
- Spray an 8×8 baking dish with non-stick cooking spray.
- Pour egg and meat mixture into baking dish.
- Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
- Top with the other half of the cheese.
- Bake 1 hour until bubbly and golden.
- Top with reserved cheese and let sit in the off oven for 5 minutes.
- Top with your favorite garnishes.
**Tillamook makes a Spicy Mexican Blend that works well with this recipe.