CHILI RELLENO CASSEROLE

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Chili Relleno Casserole image

Make and share this Chili Relleno Casserole recipe from Food.com.

Provided by Chef Emstar

Categories     Mexican

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

6 -8 large pasilla bell peppers (aka Poblano)
2 cups monterey jack cheese, shredded
2 cups sharp tillamook cheddar cheese, shredded
1 lb ground turkey
1/2 yellow onion, finely diced
1 garlic clove, minced
1/2 cup finely diced carrot
1 tablespoon chopped raisins
1/4 cup walnuts, toasted and chopped
1 -1 1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
salt
1 (15 ounce) can tomato sauce
4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together

Steps:

  • Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.
  • Sauté onion, garlic and carrot until the onions are translucent.
  • Add the raisins and walnuts.
  • Add spices and sauté about 1 minute more.
  • Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.
  • Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.
  • Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.
  • Serve with fresh sliced avocado.

Nutrition Facts : Calories 558.5, Fat 37.3, SaturatedFat 18.3, Cholesterol 273.9, Sodium 944.8, Carbohydrate 18.5, Fiber 5, Sugar 9.6, Protein 39.5

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