Chile Relleno Casserole

Chile Relleno Casserole

3 poblano peppers
12 ounces ground chuck
1/2 cup chopped onion
1 clove garlic, minced
5 small corn tortillas, cut into 1" pieces
1 tablespoon flour
1 cup milk
1 egg
3 ounces mild cheddar cheese
3 ounces monterey jack cheese
salt and pepper, to taste
sour cream

Preheat broiler to high. Place peppers on a broiler pan close to the heat and cook, turning several times, until charred and soft. Remove to a bowl, cover with plastic wrap and let steam for several minutes, until cool enough to handle. Peel the charred skin from the peppers, pull off the stem, then slice peppers in half. Remove the seeds and ribs from peppers, then cut peppers into chunks. Set aside.

Change oven temperature to 325 degrees.

Brown the ground chuck with the onions and garlic until the meat is well browned and the onions are tender. Season lightly with salt and pepper; drain well.

Put the flour in a small bowl and slowly whisk in the milk until blended. Add the egg and whisk until incorporated. Season milk mixture lightly with salt and pepper.

Lightly grease a 9" square baking pan. Place half the cut up tortillas in the bottom of the pan. Put half the meat over tortillas, then put half the peppers on top of the meat. Top with half the cheeses. Repeat layers, ending with cheese. Pour the milk mixture evenly over the casserole.

Cover baking dish with foil and bake for 30 minutes, then uncover dish and bake another 15 minutes, until set and browned. Let sit for 10 minutes before serving. Cut into squares and serve with a dollop of sour cream if desired.

Makes 4 servings