I must apologize for the quality of my photos. My camera was left on an airplane and, unfortunately for me, but fortunately for the thief, it was finders keepers. I am using my cell phone now for photos, which does an okay job. I'm disappointed though as I was just learning how to use f-stops and get creative with the camera - I may just have to experiment now with instagram and the creative apps for shooting with an i-phone!
Back to cooking!
I fell in love with this egg recipe the first time my mother-in-law cooked it up. You can serve it for any meal of the day, dress it up, or just reheat all week long for a quick breakfast, and it's so much easier to make than a quiche with the time threatening crust, (unless, of course, you make the Bisquick quiche or buy premade crusts...). I have doctored it up at times with cooked, crumbled sausage or bacon.
I like to top it with sour cream and hot sauce, maybe a few sliced jalapeños, and accompany with fresh sliced tomatoes.
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| Layer the whole green chilies on the bottom of pan. |
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| Top layer of cheese adds a golden crust. |
CHILI RELLENO CASSEROLE
1 tsp oil, rubbed in pan
1 lb. Monterey Jack cheese, sliced
salt & pepper
6 eggs, beaten with 1 cup milk
1 lb. cheddar cheese, shredded
Rub loaf pan or small square pan with oil. Layer chilies and jack cheese. Pour egg/milk mixture over that layer. Sprinkle with cheddar cheese and salt & pepper. Bake at 350° for 45 minutes.
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