in the kitchen

in the kitchen

Tuesday, June 5, 2012

Eggs and Cheese South of the Border

Could you have a taco for lunch everyday and be happy? I could. Mexican food is my favorite. Here is an easy, quick and delicious lunch or dinner.
Chili Rellenos Casserole
6 corn tortillas (6 inch)
6 to 8 whole canned green chilies w/ liquid
1/2 cup sour cream
1/2 cup green salsa or taco sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 eggs
1 1/2 cups shredded cheddar cheese
Garnish: lettuce, pico de gallo, avocado
Heat oven to 350 degrees. Butter or spray with oil a 9 x 13 inch glass baking dish. Cut tortillas in half and lay in dish to cover bottom and sides. Drain chillies, reserving liquid, split length wise, spread out and lay on tortilla base. In a bowl mix reserved liquid, sour cream, salsa, cumin salt and eggs until well blended. Spoon over chillies and tortillas. Top with cheese and bake 35 minutes. Remove and allow to cool 5 or 10 minutes. Serve warm with lettuce, pico and avocados. Serves 4 to 6.

Hints: The spiciness of this dish can be adjusted by using mild, medium or hot green salsa. Warming the tortillas a bit will make them more malleable. Use more cumin if you want a stronger flavor. I can make this with stuff from my pantry and fridge so it is a quick go to dinner for me. It turns out with 4 layers, tortilla, chili, egg and cheese. It would be great served on a pool of ranchero sauce if you have some. This holds well and is great as left-overs.

I could eat Mexican food for breakfast, lunch and dinner. In fact, I have occasionally when on vacation in New Mexico. Only been to a couple of tourist areas in Old Mexico, never stayed overnight. The one lunch I had there was amazing. Street vendor carnitas--oooo! so fabulous!

1 comment:

  1. Thanks for this delish recipe, Aunt Megan. We enjoyed it tonight. Plus it was easy, fast, and tasty.