Thursday
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 ;)
Reaction
J: "So few ingredients can't possibly make flavor this amazing!!!"
M: "Casserole en español"
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
1 comment:
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.
Post a Comment