To celebrate (not that the day is necessarily a big deal for us), we did have some somewhat Mexican fare for dinner. I love chile rellenos, but have yet to be brave enough to actually try making the green chile stuffed with delicious cheeses.
Then I came across this recipe in one of those lovely Relief Society cookbooks. it's for a kind of Chile Relleno casserole, and it is practically as good as the real thing but so much easier. Try it if it's your kind of thing!
Chile Relleno Casserole
1 7 oz. can diced green chiles
1/4 pound shredded cheddar cheese
1/4 pound shredded monterey jack cheese
1 can evaporated milk
2 eggs
2 tbsp. flour
Whisk milk, eggs, and flour together. In a casserole dish, layer half of the chiles, half of the cheeses, and half of the milk mixture and then repeat those layers. Bake in a 350 degree oven for 45 minutes. Enjoy!
And we got to enjoy some of Enoch's fresh homemade pico de gallo as a side. He makes the best pico! Mine doesn't even come close.
2 comments:
You eating pico de gallo?! Never! ;) I hope you had a good Cinco.
Do you share his recipe for pico?
Sounds yummy.
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