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Frozen Anaheim casserole

17 years ago

OK, I searched this forum, and I searched the vegetables forum, and I can't find the thread I think I remember. Maybe this question is better for the cooking forum, but you all are so good with recipes, I'll try here first.

I thought someone had posted a recipe for a casserole that used Anaheims and ground beef and was sort of chile relleno type flavorings. I can't find that. So, does anyone have any suggestions that fit the bill?

Thanks so much,

Ann

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Comments (4)

ardnek710
17 years ago
I don't have a set recipe but I make an enchilada cassarole that i think is pretty good. I would chop up the chilis and sautee with the beef and onions,other veggies etc. Then using tortillas and salsa, I would layer everything like a lasagna. Then bake till hot and bubbly.
sorry not more detailed
kendra
jimster
17 years ago
There are many variations on this dish which is called Budin Azteca or Montezuma Pie. You can improvise, as Kendra does. A recipe isn't needed. Basically it is layered up from:

Corn tortillas (small or cut in quarters) - Fry them briefly (not crisp or hard) in hot oil and drain on paper towels.

Sauce - This can be tomatillo sauce, tomato sauce or other.

Rajas - These are strips of green chiles and onions fried together.

Cheese - Cheddar or other melting cheese.

Sour Cream

Cooked Meat - Shredded chicken, shredded pork, ground beef, chopped chorizo, whatever you like. Or omit the meat for a vegetarian dish.

Make two layers in a baking pan. Use half of the tortillas, meat and rajas in each layer. Use only a third of the sauce, sour cream and cheese in each layer so you will have a third left for the top. Bake for about 25 minutes until heated through and bubbly.

This is based on the recipe in Diana Kennedy's book, The Cuisines of Mexico.

Jim
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prairie_love
Original Author
17 years ago
Great! Thank you both. Kendra, I think it might have been something you posted before that I was remembering. Jim, thanks for the added details! Sounds like it couldn't be easier. But, one more question. No, make that two. First, I have frozen anaheims that were not peeled before freezing. If you were to use them in this recipe, would you use them as is, or would you thaw, then roast and peel? Second, what other peppers would you use besides anaheims? Poblanos? Any others?

Thanks again! Very helpful and inspirational.

Ann
jimster
17 years ago
I haven't used frozen chiles but I seem to recall reading on one of these forums that they peel easily after thawing. Someone on this forum or the Hot Pepper forum will know.

Poblanos are typically used for this dish. Either they or anaheims would be fine.

BTW, Kendra make a good point in calling this an 'enchilada' casserole. It's just like enchiladas except not individually rolled. That does away with the fiddley part of making enchiladas.

Jim

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