Chili Rellano casserole
A quick and easy, no fry, casserole with the flavors of you're fav dish.
- 8-12 poblano peppers
- 1 LB. burger
- 2 cups pinto beans
- 3 cups cheese, or mexi cheese blends
- 2 cups salsa
- 4 tblsp flour and butter
- 3 cups milk
- 1 cup chicken broth
- 1 tsp penzeys forward
- Salt and pepper
- 1 tsp penzeys adobo seasoning
- 2 eggs
- 2 tsp chicken bouillon
Place peppers on cookie sheet and rub a bit of oil on them. Place under a broiler and get blackened on all sides. Place a sheet of Reynolds wrap over and sweat them to remove skins.
Heat butter and add flour, cooking till frothy. Add the milk, then cheese, then spices and broth. Stir till melted then add the eggs. Stir till blended and set aside.
Season burger as if for tacos. I add salt, pepper, cumin, adobo seasoning, chili powder, paprika, garlic, and onion powder. Brown.
In a casserole pan (9-13) add the salsa. Then add the chillies after skinning and cleaning out seeds and cutting a slice down the middle. Add the meat evenly, then a bit of pintos, then some cheese. Fold together. Now pour the cheese sauce over. Top with a small dribble of salsa and bake for 30 minutes.