CHILI RELLANOS CASSEROLE

OK, there are days (I hate to admit this) when I simply don’t want to cook dinner. All I want is to go out to eat! Practically anywhere! Just – out! And really, there need be no good reason for my lethargy towards dinner preparation on these days. I just know I don’t want to cook, mainly because my inspiration level is on empty.  Plus nothing sounds good. On those days what I need is for someone else to give me dinner suggestions (menu), do the prep work (cook), and clean up the mess (kitchen help). Not that Mr. C. doesn’t do the dishes after meals. He does. Actually, he is a marvel at efficiency when it comes to meal clean up. It’s just that some evenings I don’t even want him to spend time in the kitchen. I know – crazy.  So usually, on these occasions, we simply go out.

But then there are the times when I can’t even decide where I want to go. And the thought of putting on lipstick and driving more than 15 minutes seems way too onerous to even contemplate. (There aren’t an abundance of good restaurant choices near our home you see.) So when this happens, and it’s happening more regularly the older I get, I usually bite the bullet and fix the easiest and most delicious thing I can think of to prepare. And this dish fits the bill perfectly.

Now after looking at this recipe you are going to want to say to me “Patti, that looks like the most fattening conglomeration of ingredients I can imagine putting in my mouth”. And you know what? You’d be right! It is a cholesterol bombshell! But you know what else; it is heaven in a pan. And this heavenly concoction can be thrown together in under 15 minutes. (Of course there is the baking time. But who cares. While the casserole is in the oven you’ll have plenty of time to relax and have a nice adult beverage.)

So what to fix to go along with this caloric wonder? Well how about chicken dinner sausages, fresh from your freezer? And a simple little green salad with olive oil and vinegar dressing. Again, quick, easy, and delectable.

So the other evening when inertia had me firmly in its grip, I fixed this casserole, grilled some defrosted sausages, and made a simple little salad of romaine, red onion, tomatoes, marinated black olives, and lots of basil tossed with a simple vinaigrette. The whole meal took less time to prepare than the time I had already spent thinking about where I might want to go for dinner. Isn’t that pathetic?!?! (The things you learn about me through this blog.) Luckily for you, whatever I’ve got can’t be transmitted through the internet. So you can safely catch my drift, but not my silliness! Tiddely Pom*

  • 3 c. (12-oz.) grated Monterey or Pepper Jack cheese
  • 1½ c. (6-oz.) grated sharp cheddar cheese
  • 1 (7-oz.) can diced mild green chilies, drained if packed in water
  • 1 T. flour
  • 2 T. milk
  • 2 eggs

Combine the cheeses and place half of the mixture in a lightly greased 9×13-inch pan. Sprinkle the green chilies over the cheese. Sprinkle on the remaining cheese.

Whisk together the flour and milk. Add the eggs and beat until smooth. Pour over the cheeses and egg mixture.

Bake in a pre-heated 375 degree oven for 50-60 minutes or until firm and brown on top, sides, and bottom. Remove from oven and let sit for 5-8 minutes. Cut into small pieces for appetizer bites or larger pieces when serving as a side dish or main course.

*Don’t know the term Tiddely Pom? Look it up.

Please let me know if you like this recipe. Thanks