Chili Relleno Casserole

Ingredients

• ¹⁄₂ cup Nourish Broth
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 1 lb (450 g) lean ground beef or chicken
• 3 tbsp Epicure Arriba! Sansel™
• 1 - 2 tbsp 3 Onion Dip Mix
• 2 cans (4 oz/114 ml) whole green chilies, drained, or 2 large bell peppers, roasted and sliced
• 2 cups grated light Monterey Jack cheese, divided
• 1 cup grated light cheddar cheese, divided
• 4 eggs
• 1 ¹⁄₂ cups milk
• Sea Salt, to taste
• Black Pepper, to taste
• 2 - 3 cups all-purpose flour

Preparation

1. Preheat oven to 325° F (160° C).
2. Pour Nourish Broth into frying pan set over medium-high heat. Crumble in beef and add Arriba! Sansel™ and 3 Onion Dip Mix. Using a fork, break up meat and stir for 4–6 minutes, until cooked through.
3. Cut chilies lengthwise to open, then lay flat in an oiled casserole dish. Top with half of the cheeses, then all of the beef. Sprinkle remaining cheese overtop.
4. Whisk eggs with milk, Sea Salt and Pepper. Gradually whisk in flour. Pour over beef mixture.
5. Bake for 35–40 minutes, until puffy and firm. Let stand 5 minutes, then slice into squares.