Since we've had no frost our Ancho plants are still loaded so the other half made this for the evening meal.

http://www.cooks.com/recipe/z337m35u/chile-relleno-casserole.html

Grill,sweat and peel..





We decided to add some lean ground chuck then another layer of chiles.





Cover with cheese and bake..





Topped it off with some fresh tomato,sliced onion and sour creme.

Darn yummy this..

That looks like some fine eating and an excellent dish to serve here this weekend! *drool*

Youngest daughter just looked at the pics, and she is in luv, guess what she is making for supper this weekend ?

This dish has lots of possibilities, we'll definitely add a couple layers of fresh sliced tomato and much more cheese the next go round.

You roasted them on the tater rack? dooood .....

Looks good though! Roasted my anchos and froze them whole. I will have to make that!

Yes I did and even gave em a slight coating of V olive oil which really helps slip the skins...

V for Valvoline ?

Absolutely.

Looks awesome Woody, but no eggs?

Looks good 'cept the sour cream. I do the same with chicken breast though add a bit of green salsa for some moisture.

yeah, I could go for that!

Sean,the eggs,milk,flour,baking powder and salt are in the mix you pour over the the top...

Gotcha, I obviously didn't click on the link. Bet some chicken and crema agria would be great in there too.
And bacon, everything is better with bacon!

Book marking that one. Thanks Woody!!

Mike

I am thinking I would like to add a layer of spicy refried beans, for the creamy texture

My wife is on the same page must be a women thing..

Great minds do think alike !

Looks great...wish i'd seen this over the summer when I had poblanos poppin up with nothing to do with them

You should have roasted your peppers and froze them whole, stored in ziploc bags. That is what I did and made this recipe last night. I had to use a deep casserole dish though. I added a can of rotel tomatoes to it for a bit of moisture. Must have been good as 3 of us polished it off

now ya tell me

Adding the rotel was a great idea as we thought the final product was a tad on the dry side.I still have ripe maters and will lay on several layers the next go round this weekend.

Our local market had chicken leg quarters on sale for .98 a pound yesterday so I bought a lifetime supply.
Gonna try this with Chicken but I'll have to buy peppers as my few plants didn't produce much. They never do in this part of the country though.
I might add the Rotel's too. Did they make it runny?

I grow peppers for personal use and share some with neighbors. Produce here in the winter is so iffy I just roast and freeze my ancho and anaheim peppers whole on a wax paper lined cookie sheet. When frozen I put them in ziploc freezer bags and take out what I need for recipes. Let them thaw, then peel and de-seed.

good idea

wonder if you could roast, peal and seed'em, then freeze...

Absolutely!!!

thanks, pb

d'oh....I get jokes!!

You know I actually freeze whole raw peppers all the time and they still turn out great as needed. I just throw 'em in a zip-lock bag right out of the garden and into the freezer.

They are also called italian roasting peppers. Great for sauces, pizza, etc.

Great info, David.

Thank you.

You can peel and de-seed all at once before freezing or a few at a time as you use them. I prefer the latter

For mushy raw peppers that works. To maintain texture roast or blanche

how much nice can a redskins fan expect...

You calling me a tin-horn? Step outside and draw!

you come as well Parkay boy. I will draw on both of you rookies!!

I do agree that blanching is best BUT in a pinch and if you intend to use in something like CABBAGE patch chill it doesn't really matter.

All I can draw is stick people tin horn

Be nice guys. Don't make me call my cousin before someone gets hurt !!

I was thinking draw poker!!

You can draw a porker?

pork belly

marking this, for later reference


love me some chile rellenos, my fave mex dish

dang you are good!

We're all gonna eat both of you!!

dang you Woody my mouth is watering over this! Am I too late for supper?

Randy.. making a double batch this weekend and again first of the week to freeze for later.The Anchos aren't giving up and neither are the bells..these are the best we've had in years with day temps in the mid 60's and 40's at night.This big one is going to get butchered and stuffed soon