INGREDIENTS:9 lbs. chilies (50 pieces), such as Anaheim or poblano
½ cup vegetable oil
1 cup onion, minced
¼ cup garlic, minced
7 lbs. lean ground beef
1 Tbsp. cumin, ground
¼ cup mild chili powder
3 cups tomato purée
1 quart California golden raisins
1 Tbsp. salt, to taste
1 qt., 2 cups sharp Cheddar cheese, grated
1 qt., 2 cups Monterey Jack cheese, grated
20 large eggs, beaten
2 qts. heavy cream
4 tsp. baking powder
as needed, chopped walnuts
as needed, sour cream
as needed, fresh tomato salsa DIRECTIONS:On a grill or oven an open fire, roast chiles until skin is blackened and blistered. Place in a paper bag for 15 minutes before peeling. Carefully slit chiles open and remove all seeds, veins and stems. Arrange in single layer on lightly greased baking pans. Set aside.
In a large skillet, heat vegetable oil and fry onions and garlic until translucent. Add ground meat and fry until brown. Add cumin, chile powder and tomato purée and cook an additional 15 minutes. Mix in raisins, salt to taste, and stir until combined.
Carefully spoon meat mixture on top of chiles. Combine cheeses and sprinkle half of mixture on top of meat. Beat the eggs until thick and foamy. Mix in cream and baking powder. Pour over cheese and let it set for a few minutes. Then sprinkle on remaining cheese. Bake at 350°F for 15 minutes, sprinkle with California raisins and chopped walnuts, and continue cooking until golden brown. Casserole should appear set when shaken gently. Serve hot with sour cream and fresh tomato salsa on the side, if desired. SERVINGS:50 9-oz. servings of Pepper and Raisin Casserole From: PHOTO CREDIT:Photo Credit: CALIFORNIA RAISIN MARKETING BOARD
