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Reviews Date product posted
Fri February 5, 2010
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Description: World's Best Chile Relleno (akin to a Mexican Lasagne)


5 4-ounce cans whole green chiles
1 pound lean ground beef
1 large onion, chopped
1 - 2 cloves garlic, minced
1 T ground cumin, DIVIDED
3 T chili mix, DIVIDED
8 ounces Monterey Jack cheese, grated
8 ounces sharp Cheddar cheese, grated
4 eggs, beaten
1 12-ounce can evaporated milk
1 T all-purpose flour
1 13-ounce can tomato sauce


Sour cream for topping when serving (optional)
Ingredients: As above
How To Prepare: 1) Rinse chiles, open flat, remove seeds and drain on paper towels. 2) Brown meat with onion and garlic; drain. 3) Add 1 teaspoon of the cumin and 1 1/2 tablespoons chili mix to meat; blend. 4) In greased 9 X 13-inch pan layer chiles, beef and additional chiles. 5) Combine cheeses and sprinkle over chiles. 6) Beat together eggs, milk, and flour; pour over cheese mixture. 7) To the tomato sauce, add 2 teaspoons cumin and 1 1/2 tablespoons chili mix; pour over all. 8) Bake 30 - 45 minutes at 350 degrees. 9) Top servings with sour cream, if desired. NOTE: If preparing ahead, do not cover with tomato sauce until time to bake.
Number of Servings: 8-12
Carbs per serving - include all nutritional information if known: The whole pan is 112g (net). 8 servings - 14g each, 10 servings - 11g each, 12 servings - 9g each. (This is without the optional sour cream.)
Preparation Time: 20 minutes
Effort (Easy, Average, Difficult): Easy
 


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