Hola my beautiful and awesome Readers! This weeks recipe is a vegetarian dish and I am excited to share it with y'all because I am rekindling with my vegetarian desire. I found this recipe over at This Gal Cooks and boy did I hit a gold mine. I feel fortunate that I stumbled upon her blog because she is a "total foodie" to use her own words. She has an exquisite passion for baking, cooking, eating and has a tab with an array of organized recipes to choose from. It's amazing. I was truly impressed. Hope y'all check her out. Here is a picture of her Chili Relleno Casserole. Oh yea, did I mention she also love to snap pictures of her food? Isn't that awesome! She even made her own sour cream sauce to pour over the casserole, included in the recipe of course. Anyhoo, here is this week's recipe courtesy of Julie of This Gal Cooks!
- 10 pablano peppers, roasted, skins and seeds removed (see below for directions)
- 1 onion, sliced
- 1 clove of garlic, minced
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 eggs
- 1/2 C milk
- 2 C shredded Mexican Cheese
- 2 C shredded cheddar cheese
- 1 10oz can of enchilada sauce
- 1 heaping tablespoon of sour cream
1. Roast your peppers. Spray them with cooking spray and play them on a baking sheet. Set your oven to broil. Broil the peppers just below the broiler burner until the skins are bubbly and dark, about 5-10 minutes on each side. Be sure to watch them so they don’t totally burn.
2. Place the peppers in a dish and cover for about 20 minutes. Then peel the peppers and remove the seeds. I split my peppers down one side so they would lay flat in my baking dish.
3. Saute the onion and garlic in the olive oil until tender.
4. Whisk the eggs, milk, flour salt and pepper together.
5. Combine your two cheese types together in a bowl.
6. Lay 1/2 of the peppers in the bottom of a 9×13 baking dish. Layer with 1/2 of the onion mixture, 1/2 of the egg mixture, half of the cheese. Repeat this process 1 time.
7. Bake at 350 for 45 minutes. I took mine out after the cheese started turning dark, covered it with foil and then continued baking. I don’t like my cheese to get too dark.
For the sour cream sauce
- In a sauce pan, heat the enchilada sauce over low heat. Add the sour cream and whisk together until well combined. Drizzle over each slice of the casserole.
Please do come back and share how your vegetarian Chili Relleno Casserole turned out!
Until next time...
D e l i c i o s o !