I love chiles relleno, but they can be a little fussy to make. Someone suggested chile relleno bake to me as an easy workaround, and so I went googling. There are recipes aplenty and they use all kinds of ingredients to come up with everything from peppery quiches to what looked like spicy bicuits of some sort. Most used whole canned chile peppers, but I ditched that right off the bat in favor of the pre-chopped. If I'm going to simplify a dish, I'm going wholeheartedly into it!
The recipe below uses the pre-chopped chili peppers along with my favorite cooking techniques mined from various entries on all kinds of different recipe sites (cooks.com, epicurious, etc...) We loved it here at home, and I hope you do, too!
1/2 lb. hamburger
1/2 lb. pork sausage (I used maple bulk sausage from my local butcher)
1 cup chopped onion
2 cloves minced garlic
2 (4 oz.) cans chopped green chile peppers (I used mild, but if you feel adventurous, go for jalapeno!)
2 cups shredded cheddar
1/4 cup flour
1 1/2 cups milk
1/2 tsp. salt
tabasco sauce to taste
1. Brown beef and sausage. Add onion and garlic, cooking until transparent.
2. If pan too oily, drain.
3. Line grased 9 X9 baking dish with one can drained chile peppers, and top with 1 1/2 cups cheese.
4. Add meat mixture, then top with remaining can of drained chile peppers.
5. Beat eggs and flour until smooth, add milk, salt and tabasco. Blend well and pour over casserole.
6. Bake 60 minutes at 350 uncovered. Remove from oven and sprinkle with remaining cheese. For best results,let dish stand 3-5 minutes before serving.