CHILE RELLENOS

This was my go-to dish for company for many years.  I started making this back in the 80's and yet it is a timeless recipe that still is a hit.  It can be put together early in the day, refrigerated and baked at the last minute just before serving.  It is extremely easy yet everyone is always impressed with it.  Since it is baked instead of breaded and fried like a lot of chile rellenos are prepared, it is a bit healthier and much easier.  I have experimented with fresh green chiles, roasted and peeled, and my family could hardly tell the difference in the canned chile (easy!) and the fresh roasted one.  I am not usually a raisin lover, but I really like the hint of sweetness they add to this dish.  I always put them on everyone's dish and tell them to try it this way, then next time I will omit the raisins from their plate if they decide they still don't like them.

1 lb. ground beef
1 pkg. taco seasoning
Canned whole green chiles (small can has 3 and large can has 7)
Sour cream
Ranchero Sauce (see below)
Shredded Colby Jack cheese
1 onion, coarsely chopped
Pecans, coarsely broken
Raisins

Brown ground beef and drain off grease. Add taco seasoning packet and amount of water specified on packet. Cook until liquid is gone. Pat meat with paper towel to absorb grease.

Slit one side of green chile, rinse seeds out, dry, and fill with taco meat. Invert on a plate. (May put all of them in a casserole, but it is better if you have oven-proof plates to do individual ones on each plate.) Put a dollop of sour cream on top of the chile and cover with Ranchero sauce. Also sparingly surround the chile on the plate with extra ranchero sauce, but not too thick. Cover all the sauce with cheese. Sprinkle with onions, raisins, and pecans to taste. At this point you can cover each plate and refrigerate it until ready to serve.

Put in 375 degree preheated oven and bake until the cheese is bubbly and beginning to brown around the edges (about 15 minutes for plates and probably about 25 minutes in a casserole). Serve immediately.

Ranchero Sauce

8 oz. can tomato sauce
1 clove garlic, minced
1 slice of onion
3 slices pickled jalapeno
2 t. ground coriander

Put all ingredients in a blender and blend until smooth. May be done in advance and stored in the refrigerator until ready to use, but no longer than 3 days. This recipe is for about 4; double it for more but don’t use it all – not good if too thick on the plate.