Chiles Rellenos Quiche seems to me to fit comfortably into our lives tomorrow morning, when we don’t have to leave the house until the luxuriously late 9 a.m.
One bonus of this one is that it doesn’t have to soak overnight, like a breakfast strata would. And there’s no fussing with a crust as with a traditional quiche. It just takes a cup of Bisquick, milk mixed up with the eggs and poured over green chiles and cheese in a baking dish. No muss, no fuss. Only yumminess reminiscient of my visit to a diner in Vail, Colo., the first place I ever had chiles rellenos. The casserole will be hard pressed to stand up to that experience, but it sure beats a fourth straight day of oatmeal.
CHILES RELLENOS QUICHE
2 (4-ounce) cans diced green chiles, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese w/peppers
2 cups milk
1 cup All-purpose baking mix
4 large eggs, lightly beaten
1 cup Ricotta cheese
1. Preheat oven to 350 degrees. Coat a 12-by-8-by-2-inch baking dish with cooking
spray. Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
2. Beat milk, baking mix, and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; spoon mixture evenly over chiles and cheeses in baking dish.
3. Bake, uncovered, for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings
– Recipes DuJour