Vegetarian Chile Relleno Casserole
rec.food.recipes/Beth Wettergreen/1996
Serves 4-6

Though a tiny bit long on preparation time (BUT--it doesn't use fire-roasted chiles), this casserole outdoes all of the other vegetarian entrees I've tried. Perfect for a pot luck contribution.

3 cups COOKED brown rice
2 (10 oz.) cans Ortega (or other) brand whole chiles
10 oz or more jack cheese
**
2 whole eggs, beaten until frothy and light
3/4 cup white flour w/ salt and pepper
**
1 (32-oz.) can tomato sauce
1 (10 oz.) can whole garbanzo beans
1 bunch green onions, chopped
2 tsp. garlic powder
Either: 1 tsp. ground cumin or 3 Tbsp fresh cilantro leaves
salt to taste

Generously grease a 9x13-inch casserole dish. Preheat oven to 375 degrees.

Separate canned Ortega chiles and lay out on a cutting board. Make a slit up one side of each chili for insertion of cheese.

From jack cheese block, cut a 1/2-inch slice of cheese in the right size to fit inside each chile. Slip cheese slices inside of chiles.

Beat eggs and put flour mix on a plate. Layer half of the cooked rice in the casserole dish.

Dip each cheese-stuffed chile first in the beaten egg, then in the flour and lay in rows on top of the rice. Use all of the chiles.

In a food processor or blender, whirl the tomato sauce, garbanzo beans, green onions, and spices for about 30 seconds or until smooth. Spread 1/2 of this sauce over the chiles.

Top with the remaining half of the brown rice, then with the rest of the tomato sauce. If any jack cheese remains, sprinkle it on top of the casserole.

Cover (don't use tin foil) and bake in preheated oven for 45-60 minutes. Allow to sit for at least 5 minutes before serving. Put a large bowl of sour cream alongside to garnish.