I'm starting a new family tradition - Sunday potluck brunch at my place. It's easy for us all to get busy and time passes quickly. But a Sunday brunch every few weeks seems to be a good opportunity to spend time together. And potluck makes it easy and casual. And I get to pick up almost all my ingredients Saturdays at the Mercato. Last weekend, I made my version of my mother's recipe:
Chile Relleno Casserole
4 pint baskets of chiles (anaheim, poblano, hungarian...) from JR Organics Farm
1 pound of Monterey jack from Spring Hill, grated
1 dozen eggs from Schaner Farm
½ cup Strauss milk from People's
3 tablespoons flour from People's
Roasted the chiles on a cookie sheet in the oven at 400º, turning once, until the chiles are soft and the skins are blackened. Allow them to cool, peel off the papery skin and remove the stems and seeds. Slice the chiles and spread them out in a buttered, 9"x13" baking dish. Top with with the cheese.
In a medium bowl, whisk together the eggs, milk and flour and pour into the baking dish. Bake at 375º for 20-30 minutes until fluffy and golden.
Or for individual portions...
butter muffin tins (or use cupcake paper), add a tablespoon or 2 of the chopped chile and sprinkle some cheese in each cup, fill 3/4 full with the egg mixture and bake for about 20 minutes.
I served it with a roasted salsa verde (ingredients from Schaner, JR and Suzie's), sour cream and avocado.
Productive Home Weekly Report: 5/27/17
6 hours ago