Friday, August 29, 2014

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.

- 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.

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