Sausage Chile Relleno with Apricots & Raisins

[kirra]

Sausage Chile Relleno with Apricots & Raisins

Ingredients:

1 lb Sausage - cooked and crumbled
1/2 cup chopped onions
1/4 cup dried apricots - cut into large raisin sized pieces
1/4 cup raisins
1/4 cup toasted pine nuts
8 eggs
1 19 oz can of mild whole green chiles or (4) 7 oz small cans
1 cup shredded jack cheese
1 cup of flour
2 cups of milk
3 tablespoons of butter/salt and pepper to taste

Preparation:

Saute onions in 1 Tbsp butter in medium frying pan until just clear. Add sausage which has been sliced in small pieces. Cook until just brown. Continue browning until sausage is cooked. Drain excess butter/ remove from heat. Add apricots, raisins, and toasted pine nuts to meat mixture. (We toast nuts on foil for about 30 seconds in toaster oven).

Butter well the bottom of a 9" by 13" casserole or use cooking spray. Open chiles and spread across bottom of baking dish. Place meat and dried fruit mixture on top chiles. Sprinkle cheese on the meat.

Beat eggs, add milk, salt and pepper, slowly add flour; beat well. Pour egg mixture over casserole carefully to create an even layer. Bake for 45 minutes in 375 degree oven until eggs are solid. Serve in squares from pan - with a tomatillo or cheese sauce.