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.