Author Notes
I still have this recipe card written in my mother's hand. It's all the more poignant because she was a quadraplegic for the last 14 years of her life. Before that, she was a prolific and renowned cook and entertainer, throwing legendary parties at UC Santa Cruz where my father was provost. This dish reflects her Chicana heritage and is a real crowd-pleaser. I hope you make it and think of her fiery Latin spirit and love of the good life. —gluttonforlife
Ingredients
-
3
cans fire-roasted whole green chiles (21 ounces)
-
1/2 pound
sharp cheddar, grated
-
1/2 pound
Monterey jack, grated
-
3
eggs
-
2 tablespoons
flour
-
1
13-oz can evaporated milk
-
1 cup
tomato sauce
-
1 cup
enchilada sauce (choose the spice level you desire)
-
3 cups
diced cooked meat (leftover chuck roast is perfect)
-
2 tablespoons
olive oil
-
1
large onion, diced
-
1/2 cup
pepitas
-
3/4 cup
raisins
-
1
apple, peeled and diced
-
1/2 cup
beef stock
Directions
-
Preheat oven to 400 degrees.
-
Heat olive oil in a large sautee pan and cook onion and garlic until lightly browned. Add cooked meat, pepitas, raisins, apple and beef stock and cook until softened and well melded. Set aside.
-
Combine enchilada sauce and tomato sauce in a bowl. Combine two cheeses in another bowl.
-
Split chiles and discard stems and seeds. Line a deep baking dish with a layer of chiles, then a layer of the beef mixture, then a layer of the cheeses. Continue until you use all ingredients, reserving enough cheese for a top layer.
-
Combine milk, eggs and flour, and season with salt and pepper. Beat until foamy and pour over everything. Bake until set, about 30 minutes.
-
Remove from oven and cover with combined tomato and enchilada sauces. Top with layer of grated cheeses. Return to oven and bake until bubbling and browned, another 30-45 minutes. Remove from oven and let sit 15 minutes before serving.
See what other Food52ers are saying.