Chile Relleno Casserole
Just before dinner last night, I decided to be creative with the mini stockpile of peppers going on in the crisper. Not enough hot peppers to make something schnazy, not enough big peppers to stuff, just a mix of everything. I wasn’t really sure where I was going and decided to spin the recipe roulette wheel for fun.
My good friend, Google, came to the rescue. Seriously, what did people do before they had Google to bestow every bit of knowledge on them? OH, ya. I have a whole bookcase of cookbooks. And, (SHOCKER!), I even remember encyclopedias … but, I digress … we were talking about peppers.
Google found a full list of pepper cooking ideas. This one stood out to me today from The Pioneer Woman, Lazy Chiles Rellenos. Take note: The Pioneer Woman’s recipe has chiles from a can. I have real chiles so I needed to figure out how to roast them first. Google sent me here for instructions.
Great. I’m prepared now. Let’s do this!
Clean, seed and put ’em in the oven.
Then, there was this whole –keep an eye on them until they blister and then EASILY (
liars!) pull the skins off– technique that is supposed to happen. Put your blogging cameras down. This is where you burn your fingers, end up with hot chile capsaicinoids in your eyes and curse the world. Holy Scoville, my eyes were burning! I almost gave up. But, for the sake of the blogosphere, I’m still here documenting a near miss in dinner-time adventures.
For the record, I wasn’t really that successful getting all of the skins off of the peppers. I went ahead and put them in the casserole anyway. Dinner be damned, I’m eating these peppers!
Looky, looky! It turned out OK. Dinner was not ruined. The casserole did actually taste like chile rellenos and wasn’t spicy hot. I’m thinking that the cheater version with canned chiles is probably pretty good. Plus, her recipe is definitely a lot easier.
And, thankfully, I opted for a sweet BBQ sauce on the chicken that I cooked to go with this lovely dish. The sweet sauce on the chicken and the zip of the peppers balanced out just right. Mmmm, mmmm good.