Good Eats :)

Chili Relleno Casserole

Preheat to 350F  – butter a 9 x 13 baking dish.

5-8 Poblano Chilies – roast, seed, peel and chop into 1″ pieces

3 (small) cans of mexican chopped chilies – drain well.

2.5 -3 cups grated monterey jack cheese

2.5 – 3 cups grated cheddar or colby cheese

In a blender:

6 large eggs

1 cup evaporated milk

1/2 tsp black pepper

1/4 tsp salt

1/2 tsp cumin

Blend until foamy.

Starting with a mix of the peppers make a layer 1/3 of the peppers in the baking dish, then one third of the cheeses, continue to layer for 2 more times, ending with the cheese.  I compacted the peppers and cheese just a little bit.

Then pour the egg mixture over the top.

Bake for 45 mins to an hour until set in the middle and brown on the edges.

Let sit for 20 minutes before serving.

Easy Peasy Cornbread

Preheat to 350F – butter an 8 x 8 pan

1 pkg of  Jiffy Corn Muffin Mix

1 pkg of Jiffy Yellow Cake Mix

Add 2 eggs and 3/4 cup of buttermilk

Mix well pour into buttered pan

Bake 20-25 minutes

As soon as it comes out of the oven, in a small boil mix 1 tsp. sugar with 1/4 tsp. salt and sprinkle the mixture lightly over the hot bread.  Let sit to cool for 20 minutes then cut and serve.