Chili relleno casserole (recipe in the comments from January 10, 2008)
We actually made this pretty recently - right after I re-started the blog in early January. We like this a lot and it's a favorite of T's, so it's not super surprising that it's a quick repeat, but it happens to be this week because we were looking for an easy Mexican inspired dish for the holiday and we seem to have a lot of eggs. This was an obvious choice :) The melons are coming in fast and furious right now and T has been loving them, so that seemed like a good side dish. I'm sure we'll have even more when they're in season locally :) Spring always seems like a hard time to be seasonal with produce - the stores have more that looks and tastes good and who really wants to still be making root vegetable stews and frozen veggie sides. It's a bit of a challenge for us.
Difficulty: Super easy
Chopping: Scallions, grate cheese, melon
Time: 10 minutes to prep, 35-40 minutes to bake
Make ahead: You can prep this, refrigerate it and bake at the last minute.
J: "Happy Mexican food!"
M: "Mui yummy!"