Here’s another adventure in vegetarian cooking. I am still on the quest to finding meatless meals my man will eat. This is no easy task. Keep this in mind about my husband: fast food, frozen meals, PB & J sandwiches. Only recently has he switched from Wonder Bread to whole wheat. Also (and this one I am really proud of) he’s eating the veggies I put on his plate. But so far, only the cooked veggies. So his idea of going mostly vegetarian has been a huge challenge for his wife who does 97% of the cooking. 😀
Chile Rellanos Casserole
I found this recipe on Allrecipes.com (click here to visit). It has a 4.5 star rating. I would give it a 4.
I think this recipe is more of a dip or a spread worthy of a party with a big bowl of tortilla chips. Don’t get me wrong, the flavor is phenomenal, it’s just if you’re planning on having this as a meal, serve some spanish rice and homemade tortilla chips with it, like I luckily did.
My husband oo’d and awed over it a couple times. He didn’t like my crispy, homemade tortilla chips, however.
I did make a couple substitutions. I chose to use only milk, rather than condensed milk. I just didn’t like the idea of putting “milk” with unidentified ingredients into my recipe. The substitution of regular milk may have led to my casserole’s lack of perkiness. I also added fresh, homemade salsa to the tomato sauce the recipe called for.
Note: This stuff makes an excellent breakfast sandwich the next day!
Question: Have you ever had real Chile Rellanos? or What’s your favorite Mexican dish?
–Shawnee, The Ex-Perfectionist