Chile Relleno Casserole (peppers)

Jack’s Chile Relleno Casserole (yum!) 

Adapted from Cook-Eat-Share

Egg Mixture Ingredients:

12 fresh roasted Anaheim peppers (or Pablanos or your favorite chili peppers if Anaheims are not available).

6 eggs, separated

1 1/2 cups low-fat milk

6 tablespoons flour

Salt and pepper, to taste

3 cups shredded Jack Cheese

1.5 cups shredded sharp cheddar

Sauce Ingredients:

1 can of tomatoes

1 onion

2 cloves of garlic

fresh oregano 1/4 cup

salt, pepper

fresh cilantro 1/4 cup

fresh parsley (small bunch)

fresh basil (small bunch)

fresh thyme (a few sprigs)

1/4 cup olive oil

Directions

How to roast peppers: see our post "Roasting Peppers" for “how-to” here. Or view the "labels" in the right column.

How to make Jack’s easy sauce:

Place all ingredients in blender and mix until desired consistency. Pour into sauce pan on stove and cook at low heat until sauce is ready.

Casserole:

Devein peppers and strip of all seeds (unless you like it REALLY hot!), and set aside on paper towels to cool and dry. 

Lightly grease bottom of baking dish with favorite oil. Layer peppers on bottom of casserole dish to create a solid bottom. Sprinkle a layer of cheese mix. Then add another layer of  peppers, and more cheese.

In large bowl, beat egg whites until they softly peak and set aside. In another bowl, mix  the milk, flour, and egg yolks. Salt and pepper as desired. Slowly blend the milk mixture with the egg whites, being careful to not over beat. 

Pour egg mixture over the layers of peppers and cheeses. Bake at 350 degrees for 45 minutes or until the top is golden brown. Leaving the oven on, remove casserole from oven. 

Spoon the sauce evenly over the top and bake for another 30 minutes. 

Remove from oven. If desired, sprinkle with shredded sharp cheddar. Let stand 5-10 minutes before serving.

As a lunch or supper dish, try serving with Mexican Rice, Salsa, and beans.

As a breakfast entree, serve with delicious fruits like strawberries or cantaloup.

This was served with a Chorizo-Rice mixture.

Stuffed Cabbage Leaves - Mexican Style

Easy Enchilada Sauce

Compilation of Recipes, some courtesy of Emeril Lagasse

Photos from Jack’s Kitchen

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 

minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir 

to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and 

smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Stuffing

• Cook Time Approximately 15-30 minutes

• Yields 12 rolled, stuffed cabbage leaves, 12 servings

Ingredients

• 3 tablespoons olive oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 1 1/2 cups enchilada sauce

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, 

while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred 

chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. 

Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Blanch cabbage leaves. Spoon 1/4 to 1/3 cup chicken mixture in each cabbage leaf. Roll over filling, 

place 6-8 stuffed cabbage leaves in each pan with seam side down. Top with enchilada sauce (and 

optional cheese).

Bake for 20-25 minutes in a preheated 350 degree F oven until cabbage leaves are hot (and cheese 

melts). If desired, garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before

 serving. Serve with Spanish rice and beans, or suitable vegetable and salad.

Taco Layer Dip

In our home, no matter who visits, or what the celebration is, the Taco Layer Dip is always a hit. 

Seldom are ever any leftovers. 

Serve with chips, home-made tortillas, veggies or pita chips.

Easily enjoyed as a main entrée, Taco Layer dip may be served similarly to pizza at meal time 

- except -

this dip is far tastier and much more nutritious than any "mere" pizza.

INGREDIENTS

    * 2 avocados - peeled, pitted and diced

    * 1 1/2 tablespoons fresh lime juice

    * 1/4 cup chopped fresh cilantro

    * 1/4 cup salsa (see our recipe in the right column)

    * garlic salt to taste

    * ground black pepper to taste

    * 1 (8 ounce) container sour cream

    * 1 (1 ounce) package taco seasoning mix

    * 4 roma (plum) tomatoes, diced

    * 1 bunch green onions, finely chopped

    * 1 (16 ounce) can refried beans

    * 2 cups shredded Mexican-style cheese blend

    * 1 (2.25 ounce) can black olives - drained and finely chopped 

DIRECTIONS

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

2. In a small bowl, blend the sour cream and taco seasoning.

   

3. Chop your favorite onions and fresh peppers (include bell, banana and if desired, jalapeño) add seasonings (your family's favorites)

4. In a 9x13 inch dish or on a large serving platter, spread the refried beans.

5. Top with sour cream mixture.

6. Spread on guacamole.

7. Top with homemade salsa (tomatoes and a variety of fresh bell and banana peppers) green onions, Mexican-style cheese blend and black olives.

The finished product is delicious and sure to be a hit!

  

Burrito Lasagna

Thanks very much to a Beasley Farm customer who submitted this Mexican style lasagna recipe in September 2011. We also tried substituting a bed of romaine lettuce, feta cheese, and plenty of roasted peppers to provide a smoky, naturally flavorful, hot dish.

Ingredients

  2 pounds ground beef

  1 onion, chopped

  2 teaspoons minced garlic

  1 (2 ounce) can black olives, sliced

  1 (4 ounce) can diced green chili peppers

  1 (10 ounce) can diced tomatoes with green chile peppers

 1 (16 ounce) jar taco sauce

 2 (16 ounce) cans refried beans

 12 (8 inch) flour tortillas

 9 ounces shredded Colby cheese

Method:

   1. Preheat oven to 350 degrees F (175 degrees C).

   2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

   3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

   4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

Show: The Essence of Emeril Episode: Quick Mexican Sauces

Photo features our Chicken Enchilada recipe found here.

We enjoy this Enchilada Sauce so much that it is also used on some of our egg recipes and left-overs.

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Enchiladas

Chicken Enchiladas & Sauce adapted from Emeril Lagasse and Tyler Florence (www.foodnetwork.com)

Jack recently combined two recipes for our family with yummy results, substituting regular bell peppers in some cases, to reduce some of the “flame” power.

To find the original recipe for the chicken enchiladas, please see the Food Network’s web site.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

Because Jack altered the recipe quite a bit, we wanted to give Tyler the recognition, 

but will share our more economical option which is very flavorful and a hit with our friends and family:

• Cook Time Approximately 15-30 minutes

• Yields 16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 12-16 flour or whole wheat tortillas

• 1 1/2 cups enchilada sauce

• 1 cup shredded Cheddar and Jack cheeses

• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, 1/2 cup sliced black olives

NOTE SUBSTITUTIONS: Tyler’s recipe calls for 1 1/2 pounds skinless boneless chicken breasts, sautéed over medium heat. The original recipe also calls for 5 canned whole green chiles, deseeded, and 16 corn tortillas.

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 to 1/3 cup chicken mixture in each tortilla. Fold over filling, place 6-8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before serving. Serve with Spanish rice and beans, or suitable vegetable and salad.