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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

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices
jalapeno slices

• 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.