First one: sheet pan dinner of shrimp with sweet potatoes, brussels sprouts, onions, and corn seasoned with berbere spice and served over a wild rice blend.
Second one: chile relleno casserole which I grew up on but improved a little. This was first introduced to the world way back as a celebrity recipe called [John Wayne’s cheese casserole](https://www.reddit.com/r/OldCelebrityRecipes/s/QJ94VBVxjz). I added the enchilada sauce and olives on top because that’s how my mom made it. Sometimes I don’t add those and it’s just as good. Recipe for the casserole in a separate comment.
SuburbaniteMermaid on
Chile relleno casserole
Can be doubled and baked in a 9×16 pan
– 3 eggs, separated
– 1 12 oz. can evaporated milk
– 1/4 tsp salt
– 1/4 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp cumin
– 1/4 tsp baking powder
– 1 27 oz can Hatch whole green chiles, drained (or 10-12 fresh chiles, roasted and peeled)
– 2 cups (1/2 lb.) shredded cheddar cheese
– Optional:
enchilada sauce (you want a deep dark red one, I used Rosarita)
– sliced black olives
Drain chiles in colander, remove seeds, pat dry with paper towels. If you can leave then to air dry for a few hours, that’s good too. Spray a 8×8 glass pan with nonstick spray. Open chiles to lay flat and place half of them on bottom of pan. Sprinkle half the cheese over chiles. Repeat layers with remaining chiles and cheese. Beat egg yolks and mix in evaporated milk, seasonings and baking powder. Whip egg whites to stiff peaks and fold carefully into yolk mixture. Keep as much air in them as possible. Pour egg mixture over chiles and cheese. Bake in 350 oven for 40 minutes. If not using sauce and olives, take out of oven when eggs are set and top is golden. If using sauce, spread about a half cup of sauce over top and scatter olives over top. Bake for 5 more minutes. Can be served hot but I think it’s better after it’s cooled off a bit and is merely warm. Tastes great with warmed corn tortillas on the side. 🙂
2 Comments
First one: sheet pan dinner of shrimp with sweet potatoes, brussels sprouts, onions, and corn seasoned with berbere spice and served over a wild rice blend.
Second one: chile relleno casserole which I grew up on but improved a little. This was first introduced to the world way back as a celebrity recipe called [John Wayne’s cheese casserole](https://www.reddit.com/r/OldCelebrityRecipes/s/QJ94VBVxjz). I added the enchilada sauce and olives on top because that’s how my mom made it. Sometimes I don’t add those and it’s just as good. Recipe for the casserole in a separate comment.
Chile relleno casserole
Can be doubled and baked in a 9×16 pan
– 3 eggs, separated
– 1 12 oz. can evaporated milk
– 1/4 tsp salt
– 1/4 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp cumin
– 1/4 tsp baking powder
– 1 27 oz can Hatch whole green chiles, drained (or 10-12 fresh chiles, roasted and peeled)
– 2 cups (1/2 lb.) shredded cheddar cheese
– Optional:
enchilada sauce (you want a deep dark red one, I used Rosarita)
– sliced black olives
Drain chiles in colander, remove seeds, pat dry with paper towels. If you can leave then to air dry for a few hours, that’s good too. Spray a 8×8 glass pan with nonstick spray. Open chiles to lay flat and place half of them on bottom of pan. Sprinkle half the cheese over chiles. Repeat layers with remaining chiles and cheese. Beat egg yolks and mix in evaporated milk, seasonings and baking powder. Whip egg whites to stiff peaks and fold carefully into yolk mixture. Keep as much air in them as possible. Pour egg mixture over chiles and cheese. Bake in 350 oven for 40 minutes. If not using sauce and olives, take out of oven when eggs are set and top is golden. If using sauce, spread about a half cup of sauce over top and scatter olives over top. Bake for 5 more minutes. Can be served hot but I think it’s better after it’s cooled off a bit and is merely warm. Tastes great with warmed corn tortillas on the side. 🙂