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. |
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:
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 |
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 |
Serves up to 12 depending on how much people take!
hmmm....that looks interesting Brooke. Yumm....
ReplyDeletexoxo from Trinidad
This waas a lovely blog post
ReplyDelete