Tag Archive for Jalapeño

Chile Rellenos Casserole

One of my favorite recipes to materialize from my garden harvest this summer, was this recipe for a chile rellenos casserole from my Better Homes and Gardens cookbook.  It’s cheesy, got lots of flavor from the jalapenos, and super easy to throw together.  It’s a great dinner side dish, or it would make a wonderful casserole for a brunch.

 

 

Ingredients:

  • 2 Large, fresh poblano chile peppers, fresh Anaheim chile peppers or green sweet peppers (8 Oz)
  • 1 Cup shredded Monterey Jack cheese with jalapeno peppers or mexican blend cheese
  • 3 eggs, beaten
  • 1/4 cup milk
  • 1/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 1/2 cup shredded Monterey Jack cheese with jalapeno peppers or mexican blend cheese
  • Picante sauce (optional)
  • Dairy sour cream (optional)

Directions:

1) Pre-heat the oven to 450°.  Quarter the peppers and remove the seeds, stems and veins.

2) Submerge the peppers into boiling water for 3 minutes, and then drain well.  Turn them over and pat dry with paper towels.

3) Place the peppers in a well-greased 2 quart square baking dish, and top with 1 cup of the cheese.

4) In a medium bowl combine eggs and milk.  Add flour, baking powder, cayenne pepper, and salt.

5) Beat until smooth with a rotary beater.  Pour egg mixture over peppers and cheese.

6) Bake uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.

7) Sprinkle with the 1/2 cup cheese, and let stand about 5 minutes or until cheese melts.

The finished product should look something like this:

Oh, so pretty with the green of the jalapenos peeking through the cheese.  I do have to say that you must remember that I am the “spice weenie” in our house.  So I only added half of the cayenne pepper that this recipe calls for.  Next time I make this I promised the family a “little” heat will be added to the mix!

What’s your favorite casserole dish?

Naomi’s Roasted Veggie Salsa

There are a ton of jalapenos to be used up from my recent garden harvest.  One of my favorite ways to use the jalapenos is in my daughter, Naomi’s roasted salsa.  My daughter got me hooked on her salsa the first time I tasted it, and being the “spice weenie” that I am it’s amazing that I liked it at all.  She roasts fresh veggies, and throws everything in the food processor for a yummy, yummy treat.  This recipe has become a family favorite for all of our family  get togethers. 

Now here’s what you need to do to make it.

Ingredients:

  • 8 big tomatoes
  • 3 mild jalapeños
  • handful of cilantro
  • 1/2 of a white or red onion
  • garlic salt
  • a couple of splashes of el pato tomato sauce
  • * Note – for a milder salsa clean the seeds from the jalapeño, and slice in half before roasting.

 Directions:

1) Rinse your veggies, and toss them on a big cookie sheet.  The jalapenos are de-seeded and sliced in half for my roasting purposes.  Since I’m the spice weenie.  I don’t want the heat.

2) Pre-heat your oven to 350 degrees and bake for 15 minutes.

3) Then turn your oven to broil, and cook the veggies for an additional 10 minutes.

4) After the veggies are cooked,  cool them in the fridge overnite,  or for at least 6 hours.

5) To put the salsa together pull out your favorite food processor.

6) Put the onion in the food processor in quarters, and chop until very fine.

7) Cut the center from the tomatoes, and either quarter them or cut them in half for smoother processing.

8) Place the remaining ingredients in the food processor, and pulse only for a thicker,  chunkier salsa. 

 

9) I pulse for just a few seconds and then check the consistency before pulsing again.  This is consistency that I like to have for my salsa.  Can you see the little bits of roasted jalapeno?  This gives the salsa such great flavor. Yum!

 

 

10) This next item is very important in the salsa process.  Get your favorite tortilla chips out of the cupboard, and taste test the salsa  to be sure you have enough garlic salt, and the heat is the way you like it.  You can also designate an official taste tester, but I prefer to do my own tasting.

11) I only like my salsa very mild (the spice weenie effect), so these directions don’t include a lot of ingredients for the heat.  If you want or like the extra heat; leave the seeds in the jalapenos, and add additional el pato sauce.

This is a wonderful fresh salsa.  You can use it in your favorite guacamole recipe, as a garnish on tacos or burritos.  The sky is the limit.   If you enjoy the roasted veggie flavor this is a great staple salsa that you can make all on your own.  I’m off to the kitchen to make my next batch.  Have a great weekend everyone.

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