13 Jun Breakfast Chili Rellenos

From the Grant Corner Inn in Santa Fe, NM

Serves 6

Picadillo Filling Ingredients:

  • 1/2 pound very lean ground beef
  • 1 clove garlic, minced
  • 1 1/3 cups tomato sauce
  • 2 tablespoons raisins
  • 3 tablespoons sherry
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons sugar
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 cup slivered toasted almonds

Other Ingredients:

  • 6 roasted, peeled long green chiles
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups (1/2 pound) grated mild cheddar cheese


Directions:

  1. Preheat oven to 350. Grease 6 oval gratin dishes.
  2. In a medium skillet, brown ground beef and garlic. Add tomato sauce, raisins, sherry, cinnamon, cloves, sugar, vinegar, 3/4 teaspoon salt, and almonds. Cook uncovered over medium heat for 20 minutes or until most of the liquid has evaporated. Cool.
  3. Stuff each chili with as much of the mixture as it will hold.
  4. Combine milk and flour, whisking until smooth. Add eggs, salt, and pepper. Put one chili in each gratin dish and cover with custard mixture. Sprinkle with cheese.
  5. Bake uncovered at 350 degrees for about 35-40 minutes, until puffed and lightly browned.