June’s Chile Relleno Casserole  June’s Chile Relleno Casserole 9295 junes chile relleno casserole

June’s Chile Relleno Casserole

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5.9.10 Remembering June

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My mom, June Chávez Silverman, used to be a fiery, high-fascinating Chicana class with murky eyes and a cackling laugh that used to be contagious. She loved to entertain and used to be a legendary hostess, particularly in the end of the years my father used to be provost of Stevenson College at UC Santa Cruz. I mild enjoy the murky silk camellia she pinned on the low-prick lend a hand neckline of her festive robes. Exuding clouds of Childhood Dew and always amazingly nonetheless, she would oversee Ramos Fizzes and chicken enchiladas for a hundred. I mild enjoy the recipe card in her handwriting for this scrumptious Chile Relleno casserole. It’s a sizable thing to create whenever you happen to’ve leftover pot roast—although I will prepare dinner one up correct for this dish. Hatch inexperienced chiles (in a can) are straightforward to search out whenever you happen to are on the West Hover, and more uncomplicated to search out now on the East. This tacky, addictive dish is indubitably a crowd pleaser, but it is possible you’ll also scale down the proportions and throw it together to your nearest and dearest. Mamá, this one’s for you.

June’s Chile Relleno Casserole

serves 8-10

  • — 3 cans fire-roasted total inexperienced chiles (21 oz.)
  • — 1/2 pound sharp cheddar
  • — 1/2 pound Monterey jack
  • — 3 eggs
  • — 2 tablespoons all-cause flour
  • sea salt & pepper, to taste
  • — 1 13-ounce can evaporated milk
  • — 1 cup tomato sauce
  • — 1 cup enchilada sauce (as involving as you fancy)
  • — 3 cups diced cooked beef (leftover chuck roast is great)
  • — 2 tablespoons olive oil
  • — 1 clove garlic, smashed
  • — 1/2 cup pepitas (pumpkin seeds)
  • — 3/4 cup raisins
  • — 1 apple
  • — 1/2 cup beef stock

Preheat oven to 400 levels.

Warmth olive oil in a enormous sauté pan and prepare dinner onion and garlic till lightly browned. Add cooked meat, pepitas, raisins, apple and beef stock and prepare dinner till softened and neatly melded. Draw apart.

Mix enchilada sauce and tomato sauce in a bowl. Mix two cheeses in another bowl.

Split chiles and discard stems and seeds. Line a deep baking dish with a layer of chiles, then a layer of the meat combination, then a layer of the cheeses. Continue till you exercise all formula, reserving ample cheese for a high layer.

Mix milk, eggs and flour, and season with salt and pepper. Beat till foamy and pour over everything. Bake till space, about 30 minutes.

Desire from oven and conceal with blended tomato and enchilada sauces. Top with layer of grated cheeses. Return to oven and bake till effervescent and browned, another 30-45 minutes. Desire from oven and let sit down 15 minutes sooner than serving.

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