Chiles Rellenos Pie
Serves 8 to 10.
Note: This versatile recipe that feeds a crowd is perfect for a weekday dinner or for hosting a hungry football crowd. To roast the peppers, char them by putting them under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or bowl and cover with plastic wrap to let steam for 20 minutes. The skins will easily slip off. Pull off stem and discard; cut open side of chiles and scrape out remaining seeds and veins, and discard. You can substitute already-roasted and peeled chiles in the recipe. From"Mario Batali/ Big American Cookbook."
• 1 lb. ground beef
• 1 large onion, chopped
• 2 garlic cloves, thinly sliced
• 4 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. kosher salt, or more to taste
• 10 to 12 Anaheim peppers, roasted, peeled and seeded (see Note)
• 10 oz. Cheddar cheese, shredded
• 10 oz. Monterey Jack cheese, shredded
• 1 (13-oz.) can evaporated milk
• 4 eggs, beaten
• 1/2 c. chopped fresh cilantro
• 1 tbsp. flour
• 2 c. salsa (as spicy as you like)
• Sour cream, for garnish
Directions
Preheat oven to 350 degrees. Spray a 9- by 13-inch baking pan with cooking spray.
In large skillet over medium-high heat, brown ground beef, onion and garlic. Add chili powder, cumin and salt to taste.
Arrange half the chiles in single layer on the bottom of the prepared pan. Top with ground beef mixture. Arrange remaining chiles on top of beef. Combine 2 cheeses and sprinkle about three-fourths of it over top.
In bowl, beat milk, eggs, cilantro and flour together. Pour mixture over the top of the casserole. Top with the salsa and sprinkle with remaining cheese. Bake for 40 to 45 minutes, until edges are brown.
Turn on broiler and put casserole under it for 6 to 8 minutes, until bubbling and golden brown. Let rest for 10 minutes. Cut into squares and serve with sour cream.
