Wednesday, July 30, 2014

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.


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.


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. 

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