Hot Peppers for a Hot Day

This recipe is a family favorite. We love spicy food on a hot day.  Ninety-six is at a concert tonight and doesn't even mind missing it, though, because he says it's better as leftovers the next day. I cannot say I disagree.

Grow.

Harvest.

Prep. Don't forget the gloves. And don't forget to take the gloves off before
you scratch somewhere. This is important. Take my word for it.

Layers.

Bake
.

Enjoy! Be sure to save some room because you'll also have to have a bowl of
  Breyer's Summer Berry Cobbler ice cream. With jimmies.
Not just any jimmies. These jimmies.

Chile Relleno Casserole

1# fresh peppers (hot or sweet or a mix of both)

1-2 large tomatoes

12 oz jack or cheddar cheese

2 eggs

1 1/2 c flour

1 c half-and-half

• Preheat oven to 350
• Slice the peppers open and remove the seeds. Set aside.
• Slice the tomatoes and remove the core and seeds. Set aside.
• Grate the cheese. Set aside.
• Place the eggs, flour and half-and-half in the bowl of a food processor and pulse briefly until blended and smooth.
• Pour about 1/2 cup of batter in the bottom of a lightly greased 8 x 8 pan. Top with a layer of peppers, cut side up. Generously sprinkle with 1/3 of the cheese. Pour 1/3 of remaining batter over cheese. Repeat pepper and cheese layers and pour remaining batter over. Top with tomatoes and remaining cheese. Bake at 350℉ until browned and bubbly and peppers are soft when pierced with a knife, about 1 hour.