Chile Relleno

From Gigi Ellis

You will need: 9” pie tin; ½ lb ground beef; ¼ C chopped onion (optional),  Bisquick or pancake batter; 12 roasted/peeled long green chili’s or canned whole green chili’s, shredded cheese (I use the Mexican mix or mild cheddar)

Preheat Oven to 350-degrees

• Brown the hamburger with the onions and season with garlic salt, cumin, and pepper (to taste)
• Mix Bisquick to a pancake consistency or use pancake batter (batter should be a little bit thicker than it is for pancakes)
• Spray pie tin with Pam and pour just enough batter in the pan to cover the bottom (thinly)
• Take 6 of the chili’s and open them up flat to use as your bottom crust (line the sides and bottom with the opened chili’s)
• Pour in browned meat and cover with cheese
• Place the remaining 6-chili’s opened as a top crust on top of meat and up on sides of tin
• Pour batter over the top of the “top layer” of chili’s reserving ¼ cup to be used later
• Place in oven uncovered for 15-minutes
• Pour the ¼ cup reserve over the top of the crust “to fill in the holes”
• Return to the oven and cook for another 15-min

At the end of the cooking time take the pie out of the oven and let rest for about 5-minutes. You can also serve with guacamole and/or sour cream; beans or Spanish rice; and tossed salad on the side.