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Chile Relleno Casserole

4 cups cooked brown rice
10-oz can Mexican-style stewed tomatoes or Rotel tomatoes and chilis
10-oz can tomato sauce
10-oz can cooked Garbanzo beans
handful fresh cilantro, coarsely chopped
4 green onions, coarsely chopped w/green part
3 cloves fresh garlic
1 tsp. salt
2 large cans Ortega brand whole green chilis
8 oz.Monterey jack cheese
2-3 eggs, lightly beaten
3/4 cup flour, mixed with 1 Tbsp salt and 1 tsp. chili powder
1/2 cup crushed corn flakes added to flour mixture, optional
3/4 cup grated Monterey jack cheese

You can begin preparing the sauce and the chili rellenos while the brown
rice is steaming (for 25-35 minutes). As soon as rice is done, set aside
covered. For sauce, combine undrained stewed tomatoes, tomato sauce,
undrained garbanzo beans, cilantro, green onions, garlic and salt in a
blender or food processor and blend until smooth. Sauce should be the
consistency of thick salsa or gazpacho. Take whole chilis out of the can
and , with a sharp knife, make a slit halfway up one side of a chili. Cut
a rectangular-sized piece of Monterey jack cheese to fit the size of the
chili and slip inside .Repeat with all remaining chilis. In oiled 9" X 13"
baking pan, pat down 2 cups of the brown rice. Ladle half of the sauce
over the rice. Beat eggs and put on one plate; put flour mixture on
another plate. One at a time, roll stuffed chilis in egg, then drench
thoroughly in flour mixture. Layer chilis on top of rice and sauce in
baking pan. Cover with the remaining 2 cups of rice, patting a small
amount of rice on top of chilis. Spoon remaining sauce over all and
sprinkle with jack cheese. Bake casserole uncovered at 375 degrees for 35
minutes or until hot and bubbly. Serve with guacamole, lime wedges,
tortilla chips and a lettuce and tomato salad. Serves 6-8.

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