Mema’s “Irish” Chili Relleno Casserole

Ingredients:
1 lb. ground meat: Beef, Turkey, Bison or Venison (substitute frozen meat alternative if desired)
4 -6 fresh Poblano peppers, diced
2 medium onions, diced
1 cup brown or white rice (simmer to yield about 3 cups)
1- 15 oz. can Black beans (rinsed)
Fresh homegrown tomatoes from our farm, chopped
4 to 6 cloves of garlic, diced
Cumin powder, Chili powder, Seasoned Salt to taste
Grated Cheddar cheese, Jalapeno jack cheese or Havarti cheese for topping, to your preference. Sauce: mix sour cream with fresh lime juice and cilantro then refrigerate to let flavors meld.

Instructions:
Sauté diced Poblanos, chopped onions and diced garlic together.
Simmer ground meat or frozen meat substitute. Season to taste with cumin, chili powder and seasoned salt.
Remove and discard any excess meat fat.
Combine cooked ground meat, poblanos, onions, garlic, canned beans and cooked rice in a large bowl.
Pour into buttered casserole dish and top with fresh tomato chunks.
Next top with cubes of your favorite cheeses. At this stage you can refrigerate until din-ner, or pop in the oven at 325 and bake till warmed through and cheese is melted, about 30-40 minutes.
Serve with a side dish of jalapenos, and the sour cream lime sauce.
The recipe uses homegrown tomatoes and a side of fresh corn would be perfect for this dish.

Farm Kitchen Tip from Miss Jenn: Mema is what Ellen’s 8 grandchildren call her. We all know how beloved grandmother recipes and dishes can be. Ellen D is a friend of the farm and of our farm Steward Sam Walmer and a wonderful cook and made this dish one day for a family gathering. Judging from the pictures this recipe will be dinner tonight and then maybe be leftover for another evening as well!

When working with hot peppers be sure to wash your hands before touching anything else or wear gloves. If you desire the flavor of the pepper and would like to have a little less heat be sure to remove all the seeds and ribs. Poblano is a beautiful dark green pepper & the most mild of the hot peppers, just a little spice! 1000-1500 on the Scoville Heat Index. If you want to add extra spice add a jalapeno or serrano or two to the dish.

Recipe provided by Ellen D. via Jenn Borealo, Culinary Specialist at Alstede Farms. Photo by Alstede Farms