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Peter and I went to a party yesterday afternoon. It’s a long-time group of friends that we see several times a year and all of them are great cooks. So this time, the host house grilled wonderful grass-fed, free range beef burgers and everyone attending brought a side dish or appetizer. I spent most of the weekend gardening, so I decided to plan something easy for my contribution.

One of my favorite “pot luck” dishes is a Chile Relleno Casserole. I don’t usually bring casseroles to these gatherings, but I decided to make it as usual and then cut it into small portions as an appetizer. It’s always delicious and lasts about 10 minutes.

Chile Relleno Casserole

2 – 7 oz cans whole roasted and peeled mild green chiles, drained

1 lb. Shredded cheese – either Cheddar, Monterrey Jack or both (I like to mix them

3 eggs

1 cup milk

1/4 All-purpose flour

Salt and Pepper

Preheat oven to 350 degrees. And butter a 10-inch square baking dish

In a medium bowl, whisk eggs, then add milk, flour, salt and pepper and whisk.

Split whole chiles down one side so they can lie flat and place one layer in bottom of dish.

Next, layer 1/2 cup of shredded cheese over chiles.

Continue layering until you have three layers ending with cheese.

Pour batter over casserole and add last 1/2 cup of cheese.

Bake for 50 minutes.

You can cut into larger pieces for 6 generous entree portions or small 2-3 bite portions, as I did here,for appetizers.

Some people like to top with sliced scallions or serve it with fresh salsa on the side.

As usual, I got lots of requests for the recipe. The mild aromatic chiles in combination with cheese and custard, makes this a hit every time. And I must admit that I’m almost embarrassed to give out the recipe because it’s so easy!

Enjoy and let me know what you think!

Love,

Cathy

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