Chili Rellano 'Quiche'erole

Ingredients:

1 lb ground beef

1 small yellow onion-diced

1 glove garlic-minded

1 tsp chili powder

1 tsp cumin

1 tsp ground coriander

Kosher salt and fresh ground black pepper

2 4oz. cans chopped green chilies

½ 15 oz. can fire roasted diced tomatoes-drained

3 eggs

¼ cup flour

1 cup milk

5-6 dashes Tabasco sauce (more or less according to taste)

2 cups finely shredded sharp cheddar

Directions:

1.      Preheat oven to 375°

2.      Brown beef, garlic, onion, and seasonings on medium high heat until meat is no longer pink

3.      Remove from heat and add chilies and tomatoes

4.      Mix eggs, flour, milk and Tabasco sauce until well blended

5.      Grease a pie pan, or small baking dish

6.      Add beef mixture to the dish

7.      Pour egg mixture over the top

8.      Sprinkle cheddar on top to cover

9.      Bake for 35 or until cheese is melted and golden

Recipe Notes:  I recently went to a restaurant that served nuts and raisins on top of their version of a stuffed chili rellano.  My friends and I did NOT like it all; however, this adaptation was tasty! It was a first attempt at this recipe.  I missed the crispy fried taste you get with a stuffed chili rellano, so I think I might try to add crushed corn tortillas chips as a bottom crust next time. Other versions might be tried with more flour for a thicker batter to get a crustier top.  I will update this post the next time I make it to let you know how it evolves.  Happy Tex-Mex eating!

See below for other ideas: 

• I don’t like to measure ingredients; I like to throw things into a pot and taste to see what it’s missing. ALWAYS taste your cooking before you serve it to others! 
• If you like things spicier, add more chili powder; more timid peeps can use less chili powder.   
• 'The Lazy Way' - Use a taco seasoning packet instead of the spices listed. Use frozen chopped onions instead of chopping your own.
• 'The Over-Acheiver' - add shredded, seasoned chicken or brisket for more flair.

Posted by Buffie