Re: Chile Relleno Casserole Recipe

[Guest guest]

That looks excellent! <g> I have to admit, I'd been thinking about

my sister's chiles rellenos recipe, and the casserole recipe and

wondering.... just hadn't had a chance to play with it yet!

At 11:27 AM 1/13/2010, you wrote:

Hi all –

I just created a wonderful chile relleno casserole based on

Marilyn’s SCD Hamburger Helper casserole recipe. Thanks to Marilyn for

the inspiration! I used to have a good chile relleno recipe pre-SCD but

it relied so heavily on flour there wasn’t really a good substitute until

now. This is loads better than the original, especially for those of us

who really miss good Mexican food.

Notes of caution: I’ve found canned Anaheim/green chiles

that I’ve eaten during my time on SCD without problems, and also use a

canned tomato that has worked for me. However, to be truly SCD legal, you

should use fresh green chiles (roasted to remove the skins and deseeded)

and fresh peeled, cooked, drained tomatoes.

It might seem like a complicated recipe, but I found that

using the food processor to chop up everything, grate the cheese, and mix

the eggs/DCCC makes it pretty quick. I made this from start to clean-up

(including baking) in just over an hour on Monday. You could also

substitute other veggies and omit the tomatoes.

SCD Chile Relleno Casserole

(Based on Marilyn Alm’s SCD Hamburger Helper recipe)

½” slice white onion

3-4 garlic cloves

¼ red bell pepper (optional)

2 ribs celery

1 T. olive oil

1 lb. ground beef, pork, turkey, or other meat

1-1/2 to 2 cups peeled, diced, cooked tomatoes,

well-drained

Salt to taste (1/2 to 1 t.)

2 t. oregano

1-1/2 t. cumin

1 t. ground coriander

½ t. chili powder

¼ t. cayenne pepper

2 zucchini

2 yellow squash (or other vegetable combination)

1 lb. grated Monterey jack and/or cheddar cheese

4 eggs

1 c. (8 oz.) DCCC

1 c. nut butter (cashew, almond)

¼ c. yogurt

1 large can whole green (Anaheim) chiles or about 12-14

fresh chiles, roasted and skins removed

Using food processor, chop onion, garlic, red bell pepper

and celery. Saute in olive oil until tender. Add ground meat and cook

through. Drain. Return to pan and add vegetables and seasonings; cook

until vegetables are tender (or pre-cook veggies to speed things

up).

Combine eggs, DCCC, nut butter, and yogurt in food processor

and process until creamy. The mixture will be thick.

Preheat oven to 325. Grease 9x12 baking dish. Place a layer

of green chiles to cover the bottom. Spread meat and vegetable mix evenly

over chiles. Spread half the egg/DCCC mix over the meat. Spread half the

grated cheese over the egg/DCCD mix. Add another layer of chiles,

egg/DCCC mix, and the remaining grated cheese.

Bake at 325 for 40 minutes until bubbly and top is evenly

browned.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

That looks really yummy - though in my case, I'dhave to try a veggie version. Thanks for posting it. Mara Hi all – I just created a wonderful chile relleno casserole based on Marilyn’s SCD Hamburger Helper casserole recipe. Thanks to Marilyn for the inspiration! I used to have a good chile relleno recipe pre-SCD but it relied so heavily on flour there wasn’t really a good substitute until now. This is loads better than the original, especially for those of us who really miss good Mexican food. Notes of caution: I’ve found canned Anaheim/green chiles that I’ve eaten during my time on SCD without problems, and also use a canned tomato that has worked for me. However, to be truly SCD legal, you should use fresh green chiles (roasted to remove the skins and deseeded) and fresh peeled, cooked, drained tomatoes. It might seem like a complicated recipe, but I found that using the food processor to chop up everything, grate the cheese, and mix the eggs/DCCC makes it pretty quick. I made this from start to clean-up (including baking) in just over an hour on Monday. You could also substitute other veggies and omit the tomatoes. SCD Chile Relleno Casserole(Based on Marilyn Alm’s SCD Hamburger Helper recipe) ½” slice white onion3-4 garlic cloves¼ red bell pepper (optional)2 ribs celery1 T. olive oil 1 lb. ground beef, pork, turkey, or other meat1-1/2 to 2 cups peeled, diced, cooked tomatoes, well-drained Salt to taste (1/2 to 1 t.)2 t. oregano1-1/2 t. cumin1 t. ground coriander½ t. chili powder¼ t. cayenne pepper 2 zucchini2 yellow squash (or other vegetable combination) 1 lb. grated Monterey jack and/or cheddar cheese 4 eggs1 c. (8 oz.) DCCC1 c. nut butter (cashew, almond)¼ c. yogurt 1 large can whole green (Anaheim) chiles or about 12-14 fresh chiles, roasted and skins removed Using food processor, chop onion, garlic, red bell pepper and celery. Saute in olive oil until tender. Add ground meat and cook through. Drain. Return to pan and add vegetables and seasonings; cook until vegetables are tender (or pre-cook veggies to speed things up). Combine eggs, DCCC, nut butter, and yogurt in food processor and process until creamy. The mixture will be thick. Preheat oven to 325. Grease 9x12 baking dish. Place a layer of green chiles to cover the bottom. Spread meat and vegetable mix evenly over chiles. Spread half the egg/DCCC mix over the meat. Spread half the grated cheese over the egg/DCCD mix. Add another layer of chiles, egg/DCCC mix, and the remaining grated cheese. Bake at 325 for 40 minutes until bubbly and top is evenly browned.

[Guest guest]

A handful of raisins tossed over the top is good too.  That's how I've had it around here and how I've made it at home. 

 

Debbie 40 cd

On Wed, Jan 13, 2010 at 12:06 PM, Wizop Marilyn L. Alm wrote:

 

That looks excellent! <g> I have to admit, I'd been thinking about my sister's chiles rellenos recipe, and the casserole recipe and wondering.... just hadn't had a chance to play with it yet!

At 11:27 AM 1/13/2010, you wrote:

  Hi all –  I just created a wonderful chile relleno casserole based on Marilyn’s SCD Hamburger Helper casserole recipe. Thanks to Marilyn for the inspiration! I used to have a good chile relleno recipe pre-SCD but it relied so heavily on flour there wasn’t really a good substitute until now. This is loads better than the original, especially for those of us who really miss good Mexican food.

 Notes of caution: I’ve found canned Anaheim/green chiles that I’ve eaten during my time on SCD without problems, and also use a canned tomato that has worked for me. However, to be truly SCD legal, you should use fresh green chiles (roasted to remove the skins and deseeded) and fresh peeled, cooked, drained tomatoes.

 It might seem like a complicated recipe, but I found that using the food processor to chop up everything, grate the cheese, and mix the eggs/DCCC makes it pretty quick. I made this from start to clean-up (including baking) in just over an hour on Monday. You could also substitute other veggies and omit the tomatoes.

 SCD Chile Relleno Casserole(Based on Marilyn Alm’s SCD Hamburger Helper recipe) ½” slice white onion

3-4 garlic cloves¼ red bell pepper (optional)2 ribs celery1 T. olive oil 

1 lb. ground beef, pork, turkey, or other meat1-1/2 to 2 cups peeled, diced, cooked tomatoes, well-drained Salt to taste (1/2 to 1 t.)

2 t. oregano1-1/2 t. cumin1 t. ground coriander½ t. chili powder¼ t. cayenne pepper

 2 zucchini2 yellow squash (or other vegetable combination) 1 lb. grated Monterey jack and/or cheddar cheese

 4 eggs1 c. (8 oz.) DCCC1 c. nut butter (cashew, almond)¼ c. yogurt

 1 large can whole green (Anaheim) chiles or about 12-14 fresh chiles, roasted and skins removed Using food processor, chop onion, garlic, red bell pepper and celery. Saute in olive oil until tender. Add ground meat and cook through. Drain. Return to pan and add vegetables and seasonings; cook until vegetables are tender (or pre-cook veggies to speed things up).

 Combine eggs, DCCC, nut butter, and yogurt in food processor and process until creamy. The mixture will be thick. Preheat oven to 325. Grease 9x12 baking dish. Place a layer of green chiles to cover the bottom. Spread meat and vegetable mix evenly over chiles. Spread half the egg/DCCC mix over the meat. Spread half the grated cheese over the egg/DCCD mix. Add another layer of chiles, egg/DCCC mix, and the remaining grated cheese.

 Bake at 325 for 40 minutes until bubbly and top is evenly browned.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund        

[Guest guest]

> Hi all –> I just created a wonderful chile relleno casserole based on Marilyn’s SCD> Hamburger Helper casserole recipe. Thanks to Marilyn for the > inspiration! I used to have a good chile relleno recipe pre-SCD but it relied so  > heavily on flour there wasn’t really a good substitute until now. This is loads  > better than the original, especially for those of us who really miss good  > Mexican food.>Mine is in the oven as we "speak." Can't wait to eat it. It smells fantastic. I'm sure my husband will like it too.I improvised slightly, as I usually do when I cook. I had intended to have boneless pork chops tonight. As I had no ground beef thawed, I cut up the pork chops into hefty chunks, then threw them in my food processor. I wasn't sure how well that would grind the meat, but it did a rather admirable job. So that's the meat I'm using. I don't have any coriander at the moment but have plenty of other spices, types of peppers, etc.Also I mixed all the stuff together and didn't layer it; mine seemed to work better that way; then I will put the cheddar cheese (and gloustershire, which I had in the fridge and figured I use up) on the top near the end. Mine's fairly liquid, partly because I put in only three eggs and not much nut butter. That's why I'm waiting for some of the liquid to evaporate as it bakes before I add that final layer of cheese to the top. But even if it's runny and we have to eat it out of pasta bowls, I'm sure it'll taste wonderful, based on what the spoonful I had while preparing tasted like. Thanks for the recipe!  I love this kind of stuff. n   -- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

At 04:02 PM 1/13/2010, you wrote:

A handful of raisins tossed over

the top is good too. That's how I've had it around here and how

I've made it at home.

Raisins? Hmm. <mentally tasting it> That could be very interesting.

I can't say I've ever had raisins in or on my Mexican food before.

Definitely different.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Well, I've looked online and I didn't find anything close enough to that version.  The Mexican restraurant across the street makes it this way so I made it at home as close as I could.  It's a huge steamed, peeled poblano pepper stuffed with ground beef.  There's tomato sauce (juice, it's not thick) and melted Monterrey Jack.  They put a handful of raisins in the sauce.  It's a good contrast.  I usually get that when we go out.  It was easy to replicate at home.

 

Debbie 40 cd