Chili Relleno Casserole, tangy one pot meal

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The casserole (read here other news) is an ideal meal because it requires only “one pot” cooking. The Chili Relleno Casserole brings with it a blend of flavours and tang which help to make it interesting for a quick family meal.

You will need 2 cans of whole green chilis, drained, 1 pound of shredded Cheddar cheese,4 eggs , 2 tablespoonsall-purpose flour, 1/2 cans of evaporated milk , 1 poundshredded Monterey Jack cheese, and 2 cans green enchilada sauce.

First preheat and oven to 400 degrees F and grease a 9×13-inch baking dish.

Next, split open the chilis and spread half the amount into the bottom of the baking dish. Add the shredded Cheddar cheese and top with the remaining chilis.

Next whish the eggs evaporated milk, and flour and pour the mixture over the prepared chilis and cheese.

Once finished, put the baking dish in an oven and bake for about 30 minutes or until set. Remove the casserole from the oven and add Monterey Jack cheese. Pour the green chili salsa on top and place in the oven for a further 15 minutes or until cheese is melted.

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Chef’s Salad for you

chefs_salad
Salads can be an interesting way to enjoy a healthy meal with a difference. The Chef’s Salad combines a variety of protein with vegetables.

It needs 4 cups torn iceberg lettuce, 4 cups torn fresh spinach, 4 ounces cooked ham, chicken, or turkey, cut into bite-size pieces, 4 ounces Swiss or American cheese, cut into bite-size pieces, 2 hard-boiled eggs, sliced, 2 medium tomatoes, cut into wedges, 1 small red sweet pepper, cut into bite-size strips, 1 cup croutons, and 1/2 cup bottled French salad dressing

Toss the greens in a large bowl, dividing them into four salad bowls. Arrange the meat, cheese, eggs, tomato, and sweet pepper on top. Sprinkle with croutons. Drizzle with salad dressing.

For variations there is the Italian Chef’s Salad made with 2 ounces cooked chicken and 4 ounces mozzarella cheese, no eggs, 2 ounces sliced pepperoni, one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives.

For dressing, use a creamy Italian salad dressing. A Mexican Chef’s Salad will require cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese, no eggs, one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Use corn chips instead of croutons. 

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