I hope this gets everyone in the Christmas spirit. Enjoy.
In Mesa AZ, there was a landmark Mexican Restaurant where my husband always loved the chiles rellenos. Most places (apparently) seve them with only cheese inside, and Matta's filled them with ground beef. This recipe, although much simpler, is reminscent of Matta's famous dish, and is appreciated especially in the cool winter months.
CHILES RELLENOS BAKE
16 oz of canned whole chilies
1 lb ground beef
1 onion, chopped
1 clove garlic, minced
3 C grated cheddar cheese
4 eggs, beaten
1/4 C all-purpose flour
1 1/2 C milk
1 tsp salt
1/4 tsp Tabsco or other hot sauce (use this to taste)
1 C yellow, or Monterey Jack cheese
Preheat oven to 350. Lightly grease a 13 X 9-inch glass dish.Remove seeds from chilies. Lay half of the chilies flat on the bottom of the dish. In a skillet, cook beef, onion and garlic until meat is well browned. Drain grease. Spoon meat mixture over chilies in casserole dish. Add Cheddar Cheese in an even layer. Place remaining Chilies evenly over cheese. Whisk together eggs, floiiur, milk, salt and Tabasco. Pour mixture over the second layer of chilies. Sprinkle cheese on top. Cover and bake for 25 minutes. Remove cover, and continue baking for an additional 15 minutes, or until lightly browned. Serves 8.