Monday, January 28, 2013

Chilevos Ranchenos Casserole

I've had it in my mind to make a Chile Rellienos/Huevos Rancheros casserole in the crock for a while.

I wanted to combine the two because they are essentially the same flavors, but one has eggs and one has chiles.  I have to say that in the end, this smelled exactly like tamale pie, and reminded me of mom= comfort.

In addition to the cornmeal mush ingredients below, you will need:
1 large can whole green chiles
1 can corn
1 can black beans
2 cans Red Enchilada Sauce
7 eggs
8 cups shredded Jack & Cheddar cheeses

Simmer in a pot, stirring continuously till thickened.

1 cup cornmeal
3 cups water
1 cup milk
1 tsp taco seasoning
1 small can diced chiles (with the juice)

When it's thickened to mush, pour into a sprayed crockpot.

Level out then start your layers:

Cheese (will do this next time)
1 can Red Enchilada Sauce (will do this next time)
Whole chiles

1 can corn
1 can black beans

7 eggs (scrambled)

More chiles

More cheese

1 can Red Enchilada Sauce
More cheese.

Crock on low for 5 hours.  Like a lasagna, this needs to sit for a little while to rest after done cooking.  Turn off/ unplug the crockpot about half an hour before you are ready to serve and vent the lid.

When ready to serve, literally CUT the casserole (like with a butcher knife) or you will lose the whole chiles in the process.  This looks like a hot mess, but really turns out to be quite the beautiful vegetarian dish.  Garnish with hot sauce, salsa or sour cream (or all of the above).

*Note- This was my first run at making this. I used too much cornmeal mush for the proportions, not enough cheese and spices and not enough sauce. I have altered the recipe to work better for you.

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