Chili relleno casserole

I got this recipe from neighbor and quilt lady Jody Morris. I haven’t made it yet but it sure sounds good.

I would add some salsa instead of hot sauce and probably add more than two teaspoons. Someone white wrote this recipe. Probably a Midwesterner.

Chili Relleno Casserole

27 ounces green chilies 1 can, whole chilis, preferably Hatch brand

1-1/2 pounds ground beef

1 onion finely chopped

1 pound grated cheese Monterey jack or white cheddar

12 corn tortillas

16 ounces refried beans

Topping

4 eggs beaten well

1/4 cup flour

1/2 cup evaporated milk

2 tsp hot sauce 1/4 tsp paprika

1/4 tsp paprika

1/4 tsp onion powder

1 tsp salt

Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.

In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.

In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.

Add refried beans to the pan with the ground beef, and mix meat and refried beans together until fully incorporated.

Cut tortillas in 1 inch wide strips. Place half the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.

Layer half the green chilis over the strips evenly.

Layer half the cheese, then add a second layer of tortillas, then another layer of green chilis.

Pour egg mixture topping over the top.

Spread meat and beans over egg mixture.

Sprinkle remaining cheese over the top.

Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.

—kwc—

I got this recipe from my friend Brenda Young. If it’s too hot yet to bake the above casserole, you can certainly make this refreshing drink. Or make both.

Watermelonade

4 cups water, plus more to taste, divided

1/4 cup sugar

2 tablespoons honey

2 sprigs fresh rosemary

4 cups watermelon, chopped

1 cup fresh lemon juice or juice of 6 fresh lemons

For serving:

Fresh rosemary sprigs

Lemon wedges

In a small saucepan, bring 2 cups of the water and the sugar to a boil. Stir occasionally to ensure the sugar melts.

Stir in the honey and add the rosemary.

Turn off the heat and let the rosemary steep, for about 30 minutes.

Purée the watermelon in a blender. Add some water to taste if extra liquid is needed.

If you are serving the lemonade later, pour some of the purée into an ice cube tray. Put it in the freezer.

Strain the rosemary syrup into a pitcher.

Add the watermelon purée, the lemon juice, and the remaining water to the rosemary water. Stir until combined.

Add the watermelon purée ice cubes to the pitcher, if you made them.

Pour in a glass and serve with the rosemary sprigs and the lemon wedges.