Chili Relleno Bake
- 1 pound ground chuck
- 1 pound ground sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup salsa
- 5 (4-ounce) cans whole chilies, drained
- 2 cups shredded Monterey Jack cheese with peppers
- 2 cups shredded sharp Cheddar cheese
- 1/3 cup yellow cornmeal
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon hot sauce
- Garnish: sour cream, chopped fresh cilantro
1.Preheat oven to 350°. Lightly grease a 13x9-inch baking dish.
2.In a large skillet, combine ground chuck, ground sausage, onion, and garlic. Cook over medium heat, stirring occasionally, until meat is browned and crumbly. Drain well. Stir in salsa.
3.Cut chilies in half lengthwise; remove seeds. Place half of chilies evenly over bottom of baking dish. Spoon half of meat mixture over chilies. Sprinkle evenly with half of cheese. Place remaining chilies in an even layer over cheese. Spoon remaining meat mixture over chilies. Top evenly with remaining cheese. Sprinkle cornmeal evenly over cheese.
4.In a medium bowl, whisk together eggs and flour until smooth. Whisk in milk, salt, and hot sauce. Pour over cornmeal. Bake 35 to 45 minutes or until set. Let cool 10 minutes. Cut into squares to serve. Garnish with sour cream and chopped fresh cilantro, if desired