For the deer hunting Mexican food lovers

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bwebb
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For the deer hunting Mexican food lovers

Post by bwebb »

Chile Rellenos Casserole

1 tablespoon vegetable oil
- 1 onion, chopped fine
- 2 pounds ground venison
- 4 poblano chilies, stemmed, seeded, and chopped
- 2 garlic cloves minced
- 2 teaspoons cumin
- 1 1/4 teaspoons salt
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 (10 oz) can ro-tel, drained
- 2 1/2 cups shredded Monterey Jack
- 1/2 cup all purpose flour
- 3/4 cup skim milk
- 2 egg whites

1. Adjust oven rack to upper-middle position and heat to 450 degrees. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, 5 minutes. Stir in venison, break up to small pieces, and cook till no longer pink. Using slotted spoon, transfer venison to paper towel lined plate. Pour of all but 2 tablespoons fat from skillet.
2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in venison mixture, cumin, 3/4 teaspoon salt, oregano, 1/2 teaspoon pepper, and cayenne, and cook until fragrant, 30 seconds. Add tomatoes and cook until dry, 1 minute. Off heat, stir in 2 cups monterey jack. Scrape mixture into 13x9 inch baking dish. Smooth to an even layer.
3. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg-whites on medium-low speed until foamy, 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 minutes. Whip one third whipped egg whites into batter, then gently fold in remaining whites, one scoop at a time.
4. Pour batter over beef mixture. Bake until topping is light golden and puffed, 15 minutes. Sprinkle with remaining cheese and bake until golden brown, 10 minutes. Let cool on wire rack, 10 minutes. Serve.
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Halfbaked
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Re: For the deer hunting Mexican food lovers

Post by Halfbaked »

You is seriously making me hungry!!!!!!!!!!!
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