Thursday, January 10, 2008


Chili relleno casserole (recipe in the comments)
Corn tortillas, red salsa
Watermelon (how's that for out of season???)

Hot tea
This is an easy and transcendent recipe. We got the original out of Eating Well, but (as is common for us) added some fat and calories back in to make it a good dish for normal eaters. This is SO easy to put together and then you can have a cocktail and relax while it cooks. We always have this with fruit, and baby watermelons were on sale at both Trader Joe's and Whole Foods. I buckled and bought one. I know, they're out of season and had to be shipped a million miles (actually only from California, which is probably where most of our salad greens are coming from these days). In case you were unclear, I'm not immune to temptation and they sure looked yummy and summery. Back to "the 5" tomorrow :)

Prep Notes
Difficulty: Super easy
Chopping: Scallions, grate cheese, watermelon
Time: 10 minutes to prep, 35-40 minutes to bake
Make ahead: When I do this ahead, I do the prep and then put it in the oven last minute (or last 40 minutes ;)

J: "So few ingredients can't possibly make flavor this amazing!!!"
M: "Casserole en espaƱol"

1 comment:

J said...

Chile Relleno Casserole – Eating Well & M and J
Serves 4

3 4 oz cans diced green chiles, drained
¾ cup frozen corn, thawed
4 scallions, sliced
1 cup shredded cheddar cheese
6 eggs
1 ½ cups skim milk
½ t salt

Corn tortillas
Red salsa

Preheat oven to 400 degrees. Coat an 11 x 7” baking pan with cooking spray.

Layer chiles, corn, and scallions in pan. Top with cheese. Whisk eggs in a medium bowl. Add milk and salt and whisk until combined. Pour evenly over casserole.

Bake until top is browning (35-40 minutes). Serve in warmed tortillas with salsa.