Surprisingly tasty randomly assembly pseudo-Tex-Mex dish
This is how Burrito-Style Chiles Rellenos came to be. I found the last packet of last fall’s roasted chiles in the freezer and decided again to make the Chile Rellenos Casserole recipe from the Colorado Cache Cookbook (baked in an egg mantle rather than fried), but with an onion/mushroom/mozzarella filling from The 30-Minute Vegetarian Mexican Cookbook because I happened to have those ingredients on hand too. Even though I really did not think that I make an excess amount of filling. it overflowed the chiles, so I decided to wrap them in tortillas and bake them like burritos but also Colorado Cache-style.
I had such deep doubts about the success of this totally inauthentic dish that I suggested we accompany dinner with strong margaritas. It turned out that they were better than I expected, even before the margs kicked in. So I present you with this enhanced and modified hybrid recipe. Feel free to tinker with it too in order to accommodate ingredients you might have on hand — and let us know what you did and how it turned out.
Burrito-Style Chiles Rellenos
4 roasted, peeled and seeded poblano or Anaheim chiles
1 onion, peeled and chopped
3 large mushrooms, cleaned and chopped
2 Tbsp. unsalted butter
1/2 tsp. ground cumin
2 Tbsp. plain (unseasoned) bread crumbs
1/4 cup mozzarella sliced (1 large ball of fresh mozzarella)
sea salt and freshly ground pepper to taste
3/4 cup low-fat milk
3 Tbsp. flour
4 flour or whole wheat tortillas (I used whole wheat but think flour would have been better)
1/4 cup grated cheddar or Monterrey jack cheese
Preheat oven to 350 degrees.
1. In a saucepan, melt butter and saute chopped onion and mushrooms until tender. Add salt, pepper, cumin and breadcrumbs and set aside to cool slightly.
2. Open chiles and fill with onion-mushroom mixture and top with strips of mozzarella. Fold over to close as much as possible.
3. Trim tortillas to about the same length as the filled chiles. Wrap chiles into the tortillas and arrange seam side down, burrito-style, on ovenproof baking dish sprayed with a light coating of PAM or other non-stick spray.
4. Beat eggs and add milk and flour. Combine well and pour over rolls.
5. Bake for 20 minutes. Remove from oven, top with grated cheese and return to oven for 10 minutes.
Serve with sour cream, salsa and/or pico de gallo if you like.