It's starting to get cold in Algeria and those hot and conforting Tex-mex dishes come to mind. I can remember a small diner just by the El Paso, Tx boarder. Ameila the owner, would serve up her homemade tex-mex meals and keep us coming back for more. So with all that in mind I decided to make this classic. I have adapted this recipe because it's typically made with sausage. For those of you living where it's available. You could substitute the hamburger for turkey sausage. ( yes, I said hamburger!!! The hick still comes out from time to time) .
Chile Relleno Casserole
- 8 to 10 green peppers grilled and peeled
- 250 grams ground beef
- 1 onion diced
- 1 clove garlic
- 1 green chili diced for heat
- Cheddar cheese grated
- Berber soft cheese
- formage frais or ricotta cheese
- 6 to 8 eggs
- salt, pepper, red pepper, oregeno
- tomato sauce of preference
In a casserole dish, add the tomato sauce of your preference to the bottom. Stuff your green peppers with the filling and place in the sauce. Add any remaining stuffing in the sauce. Add more cheddar, then place your eggs in a bowl and whisk until light and fluffy. Add salt, pepper and some more cheeseto the eggs. Then pour over the top and bake until eggs are cooked. Serve with crusty bread. Serves 6 to 8
If you are searching for a simple tomato sauce. This is what I use for this recipe: 2 cups water, 3 tbsp tomato concentrate, garlic, parsley, salt, pepper, red pepper and a jalepeno pepper. Cook on the stove until hot and bubbly.