Cheater Chile Rellenos

As promised here is my Cheaters Chile Rellenos Recipe- I apologize in advance for the crummy pics on this one. The kitchen must not have been as brightly lit as what I thought.

Preparation time is less than 15 minutes and baking time is 1 hour. The ingredients you will need are:

anaheim (green) chiles-roasted and peeled --canned whole green chiles will work, too!

1/4-1/2 lb of grated cheese-your choice-I've used colby, cheddar, sharp cheddar, and jack**

6 eggs

1 and 1/2 cups milk-fresh OR canned evaporated will work

1/2 cup flour

1/4 teaspoon garlic powder

1/4 teaspoon season salt

*optional-cream cheese

Preheat oven 350 degrees

Butter/grease 8 in round baking dish.

I stuff cream cheese in the chiles that line the sides, but this is optional.
Just slice open the chile and place a thin layer of cream cheese inside; then fold closed the chile and place along the sides of the pan

Next add the grated cheese into the pan. In mixing bowl beat for 2 minutes:

the eggs, milk, flour, garlic, and salt.

Pour this mixture over the cheese and chiles already in the pan.

I add a couple more stuffed chiles on top, but it is not necessary. Bake 1 hour. It will get 'poofy', like a souffle. And when taken out of the oven it will shrink somewhat. Let it rest for 10 minutes before cutting. **some cheeses will produce more oil than others. If you use an exceptionally oily one, either lay a sheet of foil under your oven rack to catch the oily drippings or reduce the amount of cheese.

Now I know this is not what a chile relleno looks like but believe me the flavor is all there in this scrambled egg pie/quiche version. PLUS you didn't have to spend hours slaving over the stove.

I have served this with avocado slices, guacamole, and cottage cheese. I've also heard that beans are excellent with this.

Enjoy!

And until next time,(and who knows how long that could be with the way these peppers are begging to be harvested weekly)...next on my list is jalapeno peppers. Wait til you see the size of some of these jalapenos!

XOXXOXOXOXO
Cindi

Chili Verde Recipe

It's our tradition here at the Clay's, when a new Survivor series starts we eat beans and rice just like the contestants on the show. This time around I surprised Mr. Clay with some Chile Verde (one of his favs) to spice up the meal, and since there has been talk on some of the Etsy threads I follow about tastey meals, I thought this was as good a time as any to share my secret recipe for chile verde.

Ingredients are:

pork meat- cut into small 1/2 inch cubes(chops, loins, or shoulder blade steak-makes no difference; I just happened to have a 1.25 pkg of stew meat) I seasoned the diced meat with Lawry's season salt.

1-2 red onions- diced

garlic-I use 1 whole bulb chopped into tiny bits

anaheim chilis-I used roasted and peeled from our garden, but canned green chilis will be fine

jalapenos to taste-some like it spicey, these can be added to suit your taste

Salsa Verde sauce- for this recipe I used 4 - 16oz jars of Herdez Salsa Verde

1/4 - 1/2 cup olive oil

flour -for thickening

2 cups water

1 Tablespoon lime juice - my secret ingredient ;)

Here's some shots of the ingredients:

I showed the teaspoon for size; I chop/dice my ingredients pretty small

Anaheim chili peppers:

The salsa verde,which is mostly tomatillos:
I make mine in an electric wok, but any pan will do. Sautee the meat, onions, garlic and peppers together in olive oil. I used a little over a 1/4 cup of olive oil for the amounts I listed:
Sautee for 7-10 minutes until meat is cooked, then add flour for thickening. At this point I add a little more olive oil so the flour doesn't scorch. For the amounts I listed, I used about 2/3 cup flour. It's important here to stir and let the flour simmer a bit on the meat mixture; this will remove the pastey flour taste in your sauce (it's also a good tip when making any flour based sauce or gravy) All that's left to do is add the Salsa Verde sauce and water. Keep stirring as it thickens. If you prefer thinner sauce add more water. After it has simmered about 10-15 minutes, I add the lime juice at the end to make the flavors pop.

Chili verde is good with beans, rice, in burritos, as a topping for most any mexican food dishes. The amounts I listed makes a very large batch (12 cups). I freeze in tupperwares and defrost as needed. It tastes just as good after freezing too, maybe even a little better.

Enjoy!

Until next time,

XOXOXOXXO

Cindi

Week 2 of My Publishing Career

My second article on Handmade News was published this morning. It's a mouth watering, fill the house with good smells, tastey recipe....yummmm. And Mr. Clay has woofed down every last bit of it, and has already started asking when am I going to make more.
So please click on over to my article and show me some lubs. I guess the more comments and clicks I get, the higher it goes in the rankings. My last article got so much action it was #8 on the top ten list of poplular articles! Yay!
I am making this post short and sweet.

Don't forget I am having a giveaway. If you would like to win the flip flop earrings pictured in the upper right corner, please leave a comment with a way for me to contact you should you be the winner. So far I only have 3 entries. That sure is good odds!
Have a great rest of the week everyone.
XOXOXOX