Friday, January 27, 2012

What's for dinner? Breakfast.

The most recent group get-together carried a theme of 'breakfast for dinner.' Confession: breakfast stuff is okay but for me, lots of it falls into the make-your-stomach-ache sweet category which subsequently sends you into a food coma, searching for the nearest corner to curl up and hibernate until further notice. 

No, it's not fancy. But it tastes delish.
So, I did what any self-respecting savory foodie would do - made a chile cheese casserole. It was an amalgamation of a couple of recipes and I used the oh-so-careful measuring method (yeah that looks about right - throw it in here) and had some doubts when it was cooking. But, the group all said it was awesome and there was only a petit-four sized bite left.

I put this in a 9x13 baking dish. You can also do a smaller version for a smaller gathering, reducing everything proportionately.

Chile and Cheese Casserole

1 (5 or 6 oz.) can evaporated milk
6 eggs
About 6-7 large Poblano chiles, roasted & peeled

About 4-5 cloves of garlic, roasted in their skins in foil with olive oil
1 small can diced green chiles 
1 1/2 tsp. baking powder
1/2 tsp. salt

1/2 tsp. pepper
2 tbsp. flour or corn starch
1-2 cups Monterey Jack cheese, grated
1-2 cups sharp Cheddar cheese, grated

About 3/4 cup jarred chipotle enchilada sauce 

To make it:

The poblanos are easy to peel after they've cooled and steamed a bit
1. Put Poblanos on large baking sheet so they don't touch. Spray with non-stick spray. Place in preheated 375 degree oven for about 30-40 minutes until they blister, begin to get dark brown and fill the kitchen with a nice smell. Take them out and let them cool before peeling.

2. About 15-20 minutes after you have started the Poblanos, put your cloves of garlic in a little foil packet, drizzle with just enough olive oil to make them a little shiny, close the packet and put it in the oven. Your nose and ears will tell you when it's done between the wonderful wafting garlic smell and distinctive bubbling sound in the packet.

These were small cloves so I used a lot
3. Now, cut your Poblanos into little strips (discarding the seeds), about 1/2 inch wide by 1 to 1 1/2 inches long. Remove roasted garlic from skins and chop. Add to this bowl. Mix in the green chiles from the can.

4. In a large bowl, mix together the eggs, evaporated milk, baking powder, salt, pepper and flour or corn starch. I used an electric hand mixer.

5. Use non-stick spray to coat the 9x13 pan, then place half the chilies in the pan and cover with half the cheeses. Add another layer of chilies, then another layer of cheese. Pour egg mixture on top. 

Side view of the melty goodness
6. Bake 30 minutes in a 350 degree oven until it begins to turn golden, then remove and drizzle the enchilada sauce in a nice zig-zag pattern. Put back in the oven for 15 minutes. Remove and let it firm up prior to serving. This is good hot, or just warm. 
Serves up to 12 depending on how much people take!

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