I don’t know about you but I feel like I’m getting better at watching the debates. The first one made me so anxious I could barely sit still, much less eat while watching. The second one was like expecting to see a train wreck but not being able to look away. By the third one, I was able to fix dinner, put it on a TV tray and watch while eating, stopping only to yell at the TV now and again. Of course I kept the remote close by to mute out what I didn’t want to hear. Now, I’ve even gone so far to plan my next debate-eating menu — a chili relleno casserole is the perfect thing — comforting but plenty of fire.
For the last couple of weeks, Billy’s Organic has had incredible roasted peppers. They are roasted on the spot in a big drum that spins around over heat and fills the whole market with the most delicious aroma possible. I bought a pound, mostly anaheims, with a couple of poblanos to spice things up. There are many possible uses for these — added to beans, scrambled eggs and I’ve been dreaming of putting them on a grilled cheese sandwich. If you don’t finish them, don’t worry. They freeze well. I’m thinking of buying extra just for that purpose.
I love chili rellenos but lately haven’t had the attention span needed to make them, especially on a debate night. This is a simple casserole that can be eaten anytime and makes exceptional leftovers, if you can stop eating soon enough.
Chili Relleno Casserole
1/2 cup milk
1 lb roasted peppers (anaheims and/or poblanos)
2 cups Monterey Jack cheese (I used Beecher’s Just Jack, keeping it local)
2 cups Cheddar Cheese (I used Beecher’s Flagship)
1/2 t garlic powder
1/2 t cumin
pinch of cayenne
Salt & Pepper to taste
Preheat oven to 350 degrees.
Lightly oil a casserole dish. I used a 10″ round dish. Whisk together eggs, milk, garlic powder, cumin, cayenne, salt & pepper.
Put one layer of tortillas in the dish. (I added the tortillas to make the dish more substantial, you can omit them if you want to make it lighter). Cut open the chilis, scrape out the seeds and center, cut off the stem end. Place 1/2 of the open chilis on the tortillas to create a second layer. Sprinkle with 2 cups of cheese. Repeat the process — tortillas, peppers, cheese. Pour the milk & egg mixture over the top. Bake 50-60 minutes until puffy and golden brown. Cool 20 minutes and serve. Top with creme fraiche or sour cream.
This recipe was inspired by epicurious.com