Chili-Cheese Casserole

This casserole is terrific for breakfast, lunch, or dinner; it also reheats well in the microwave. Summer and fall are a great time to make this casserole if roasted chiles are available in your local farmers' market. In fact, use this casserole as an excuse for buying extra chiles and freezing them.

Chile-Cheese  Casserole

Serves 8

2 7-ounce cans Ortega whole green chiles, drained 
1 pound reduced-fat Monterey Jack cheese, grated 
2 green onions, thinly sliced 
1 ¼-ounce can sliced black olives, drained 
6 eggs 
1 13-ounce can evaporated skim milk 
Salt and pepper to taste 
½ pound reduced-fat Cheddar cheese, grated

Slit chiles and remove their seeds. It may help to rinse chiles in running water and then pat chiles dry with paper towels.

Spread half of chiles on bottom of lightly buttered 9x13-inch glass baking dish.  Cover chiles with half of Monterey Jack cheese.  Top with remaining chiles.  Sprinkle with green onions and olives.

In bowl, beat eggs well.  Add evaporated milk, salt, and pepper to beaten eggs and beat.  Pour egg mixture over casserole.  Sprinkle Cheddar cheese over the top of the casserole.  Bake uncovered in 325°F. oven just until set, about 1 hour. Let sit five to 10 minutes before serving.

NOTES:
- Use fresh roasted chiles if available. Peel and de-stem them before using.  Or canned diced chiles may be used.  
- You may buy 10 or so olives at an olive bar and slice those rather than using canned or bottled olives.  
- Good served with corn or cornbread. However, adding corn to the casserole makes it too sweet for my taste.

- Recommend serving with room-temperature salsa. Sliced avocados are a nice accompaniment as well.

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

• Preheat oven to 425˚.
• Grease 6 six ounce ramekins.
• Place ramekins in a 13x9 baking dish.
• In a large bowl combine eggs and cream.
• Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
• Pour mixture evenly into ramekins.
• Place baking dish on center rack in the middle of the oven.
• Add 1 inch of boiling water to the baking dish.
• Bake for 30-35 minutes or until a knife inserted comes out clean.
• Remove ramekins from water and serve on plates.

BRUSCHETTA CHICKEN BAKE

I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!

BRUSCHETTA CHICKEN BAKE

1 1/2 pounds chicken breasts, cut into bite sized pieces

1 can diced tomatoes with garlic & herbs, undrained

1 package Chicken Stove Top Stuffing

1 KNORR chicken bouillon gel tub

1 cup hot water

2 cloves garlic, minced

1 tablespoon Gourmet Garden Basil paste

4 slices or 1 cup grated  mozzarella cheese

• Preheat oven to 375°.
• Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
• In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
• In a 9x9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
• Bake 45 minutes - chicken will be cooked through and stuffing will be beginning to crust.
• Cut it like a lasagna and serve with salad.