Monday January 31, 2011
Super Bowl XLV is Sunday February 5, 2011 and the countdown is on in the States.
Even if you are not a football fan, Super Bowl Sunday is about good food, spending time with friends and watching creative commercials. Oh yea and watching US football.
This week I will share some of my favorite dishes which are easy to prepare and always a crowd favorite. Here we go….. Cheers!
Chili Relleno Appetizer
Ingredients:
• 2 cans chopped mild green chillies
• You can use the whole chills, I prefer the chopped.
• 6 oz Shredded Sharp Cheddar
• 6 oz Shredded Monterey Jack Cheese (or 12 oz pre-shredded cheese mixed Mexican blend of cheeses)
• 4 large eggs
• 5 Tbsp. Milk (whole, low-fat or skim works fine)
• 2 Tbsp. Flour
• 1/3 cup Salsa (medium or spicy your choice)
• Preheat oven to 375 degrees
Cooking Instructions:
• Lightly grease 9 x 9 x 1 inch pan or a pie pan
– I use non-stick cooking spray
• Drain the liquid from the chillies
• Sprinkle the cheese in the bottom of the greased pan
• Crack the eggs into a medium size mixing bowl and whisk the eggs
• Add the milk, flour, salsa and chillies and whisk together with the eggs
• Pour the mixture over the cheese
• Bake for 45 to 50 minutes or until the mixture is firm and starts to brown
– If you are using the 9 x 9 x 1 pan cut into squares
– Using a pie pan – 16 small slices
– You can make this dish the day before you serve, cover and store in the refrigerator. Heat in the microwave for about 45 seconds and serve!
Cool and then slice.
Always a hit with my family and friends!
Super Bowl XLV is Sunday February 5, 2011 and the countdown is on in the States.
Even if you are not a football fan, Super Bowl Sunday is about good food, spending time with friends and watching creative commercials. Oh yea and watching US football.
This week I will share some of my favorite dishes which are easy to prepare and always a crowd favorite. Here we go….. Cheers!
Chili Relleno Appetizer
Ingredients:
• 2 cans chopped mild green chillies
• You can use the whole chills, I prefer the chopped.
• 6 oz Shredded Sharp Cheddar
• 6 oz Shredded Monterey Jack Cheese (or 12 oz pre-shredded cheese mixed Mexican blend of cheeses)
• 4 large eggs
• 5 Tbsp. Milk (whole, low-fat or skim works fine)
• 2 Tbsp. Flour
• 1/3 cup Salsa (medium or spicy your choice)
• Preheat oven to 375 degrees
Cooking Instructions:
• Lightly grease 9 x 9 x 1 inch pan or a pie pan
– I use non-stick cooking spray
• Drain the liquid from the chillies
• Sprinkle the cheese in the bottom of the greased pan
• Crack the eggs into a medium size mixing bowl and whisk the eggs
• Add the milk, flour, salsa and chillies and whisk together with the eggs
• Pour the mixture over the cheese
• Bake for 45 to 50 minutes or until the mixture is firm and starts to brown
– If you are using the 9 x 9 x 1 pan cut into squares
– Using a pie pan – 16 small slices
– You can make this dish the day before you serve, cover and store in the refrigerator. Heat in the microwave for about 45 seconds and serve!
Cool and then slice.
Always a hit with my family and friends!
Excellent with hot chicken wings too!
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