Chille Rellano Pie
Mary
Show #14.00
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:

• 1 pound Lean Ground Beef
• ½ Green Bell Pepper, chopped
• 1 small Onion, chopped
• 1 tsp Schilling Mexican Seasoning
• ¼ tsp Oregano
• 3 tbsp finely chopped Cilantro
• ¼ tsp Cumin powder
• 1 tbsp Garlic, minced
• Dash of MSG (optional) 
• 3 Finely chopped Ortega Green Chiles
• 5-6 whole Ortega Chiles opened up
• ½ pound Monterey Jack cheese, grated
• ½ pound sharp Cheddar cheese, grated
• 4 Eggs, slightly beaten
• 1 cup Half and Half or can milk
• 1 tbsp Flour
• can (8-ounce) Tomato Sauce or Pato (Mexican-flavored tomato sauce) 

1. Preheat oven to 375.
2. Brown meat with first 8 ingredients.
3. When brown, add chiles.
4. Stir and set aside.
5. Line a greased casserole dish with whole chiles.
6. Cover with browned meat.
7. Sprinkle with cheese.
8. In a separate bowl, combine eggs, cream, and flour and pour over top of casserole.
9. Bake for 45-minutes.
10. Pour tomato sauce on top. (Can use Pato Sauce - yellow or green can).
11. Bake 10 minutes longer.