Sunday, May 5th is the annual celebration of Cinco de Mayo — a celebration of the Mexican way of life and its importance to the continued survival of the Monarch butterfly. See Cinco de Mayo May 5th.
As some of you already know, John and I spent the first seven years of our life in New Mexico courtesy of the Vietnam War. There I learned to cook some wonderful New Mexican food and make a really good, but simple Margarita. So today, I thought I would share a new one with you. Here’s my recipe for Chili rellenos Casserole:
Use Corningware type dish. I prefer a flatter style dish, but a deeper dish would work as well. It would just take longer to bake.
• Butter surface of dish. (use butter, not margarine)
• Open and drain 3 small cans of whole chiles.
• Pour small amount of batter* into dish to cover bottom.
• Begin stuffing chiles with previously grated Medium Cheddar or Monterey Jack cheese. You can add onion and ground meat, if you like, to the stuffing.
• Lay the stuffed chiles over the batter in the dish until bottom is covered with stuffed chiles.
• Pour batter over the layer of chiles to cover.
• Repeat layering until you’ve run out of chiles or batter or both, making certain you have enough batter to cover the top layer.
• Garnish top with grated cheese.
• Bake at a 325 degrees until knife comes out clean and batter is lightly browned on top. Approx 45-50 minutes.
• Serve at once.
*Batter: 1 c flour
1 tsp baking powder
1 c milk
2 eggs, slightly beaten
½ tsp salt
• Sift together dry ingredients.
• Combine eggs and milk.
• Add to flour mixture, stirring enough to mix.
See also Today is National Tequila Day. Enjoy!