Why picturebooks are for children. Not cooks.

We love us some Mexican food around here. And, believe it or not, we live in probably the only town in Arizona that has no Mexican restaurants- unless you count Taco Bell or Del Taco.

In case you're in the same boat as we are, I'm going to share one of my absolute favorite recipes.

Please make sure you read the entire post- you just may pick up on some invaluable tips :)

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Kelli's Amazingly Easy Peasy Chili Relleno Pie

 

1-16 oz. can Whole Green Chilies - drained really really well 1- 7 oz can diced green chilies 16 oz Jack/Cheddar shredded (I prefer Kraft) 8 eggs 1- 13oz can Evaporated Skim Milk

 

1. Spray 9x13 pan with Pam and preheat oven to 3502.

2. Take the drained (really, really well - but don't pat them dry) whole chilies and split them open.
Lay them in rows so the whole pan bottom is covered.

3. Take 1/2 the cheese and sprinkle it over the chilies.
Then layer the diced chilies, and finish with
the rest of the cheese on top of that, reserving one handful.

4. Beat the eggs together, and stir in the Evaporated Milk.

5. Pour this over the pan to cover. Top with remaining handful of cheese.

6. Cook, uncovered, for 30 minutes - or a fork inserted comes out clean.

7. Heat up some tortillas, add some sour cream and YUMMY!!

A note- throw whats left in the fridge, and reheat in the microwave for 1 minute.
YUMMY breakfast burrito leftovers!!!!

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Now, for some tips on making this a fabuloso dish!

1. Don't be intimidated by the WalMart employee who is standing in front of the International Foods waiting to get back to work while you pick out your canned green chilies. Take. Your. Time.
2. When preparing this dish. trust your gut instincts. If those green chilies look smaller than normal, something just might be amiss.
3. Don't just pull out a second large can and double the recipe.
4. Always have a back up plan for dinner in place.
5. Educate yourself about what various chilies look. Why? Because most cans of chilies will have pictures on them, making things more easily identifiable.

Jalapenos? ......

Are definitely smaller than green chilies

Yes, they are.

(Note: I'm not sayin' I made Double Jalapeno Rellenos. On purpose. Seriously. It. Was. An. Accident. No matter what my sonwhoI'vebeentryingtoeathotfood says. It. Was. An. Accident.)

That's my story.

I'm stickin' to it.