I went back and forth this week on what to do tonight. Finally settled on a quick and easy recipe that would be great for a blustery weeknight dinner, Chili Relleno Casserole. Then I just tossed in a few other ideas in the same flavor palate.
A nice side to the casserole, Guacamole Salad, recipe here.
JeffreyW does real Chiles Rellenos here.
And one of my favorite meals, Southwestern Taco Salad in Homemade Tortilla Bowls, recipes here.
I’m still recovering from the holidays and getting caught up with work. How about you? What’s on the menu for the weekend?
Tonight’s featured recipe:
Chili Rellenos Casserole
- 2-7 oz cans whole green chilies
- ½ onion, diced
- 16 oz shredded 4-blend Mexican cheese
- 4 to 6 corn tortillas, torn into wide strips
- 4 eggs
- 4 oz salsa
- ¼ cup milk
- salt & pepper
- ½ tsp crushed garlic
- ½ tsp red pepper flakes
- ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)
bowl, 8×8 glass baking dish, greased
Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.