There’s a chill in the air, which makes me think about preparing warm and satisfying meals that embrace the new season of colors, textures, and flavors. Surrounded and privy to the seasonal abundance of color and fresh produce, it excites and inspires me throughout the year—especially as a food enthusiast.
Those beautiful green, long skinny peppers are making their debut boldly at the local farm stands and in your nearby groceries. Publano Peppers are robust and delicious; relatively mild with a warm spice of flavor. They provide a great source of antioxidants and are rich in vitamins. They also contain other compounds that have amazing anti-inflammatory health benefits.
The Chile Relleno Casserole mellows the warmth of the pepper when it’s incorporated by layers of gooey cheeses and enveloped in a puffy egg mixture. It’s a sure tummy pleaser for breakfast, lunch or dinner and a simpler version of the classic, Chile Relleno which makes it a great after school meal idea.
Think green earthy tones, while the bright light still penetrates our lush overgrown trees, embracing autumn’s arrival. A gentle nod to the still warm days, yes, a warm meal is calling!
2 cups half & half
3 Tablespoons all-purpose flour
1 teaspoon baking powder
Fresh ground salt and pepper to taste
3 cups shredded 5 Mexican cheeses
Salsa and sour cream optional for serving
1.5 Lbs. Publano peppers pre-roasted on a greased cookie sheet for 15 minutes @ 350. (Note: when cool clean out center seeds.)
½ teaspoon each of paprika, chili pepper, cayenne pepper
Preheat oven to 350 degrees. Lightly coat a 3-4 quart casserole dish with a non-stick spray. In a bowl, whisk together eggs, half & half, flour, baking powder and seasonings. Layer casserole dish with peppers, egg mixture and cheeses. Repeat. Bake in oven for 45 minutes or until edges are golden. Let stand 5-10 minutes, slice and enjoy!