Chile Relleno Casserole

    This is for my grandma. She loves Mexican food (who doesn't), but I always think of her when chile relleno is on the menu, it's her absolute favorite Mexican dish and orders it every time we go out to a Mexican restaurant. And it happens to be my favorite too! It's VERY hard for me not to order it when it's on the menu as well. But the unfortunate thing when you become a chile relleno lover is that a lot of Mexican restaurants are a let down. The biggest disappointment is that they usually skimp on the chile, using some tiny little thing that they stuff with a pound of cheese. The other disappointment is the fluffy egg batter can get lost, the whole thing can get get drowned in sauce and it can look like a hot mess that you don't really know what you are eating.

  But when it's made right, YUMMMMM!!!

  I am typically against casseroles. I RARELY make them unless it's a lasagne. This is one of the few cases when my "chefy" snobbiness comes out. I think they are a bit of a "home cook" amateur type of dish. But when I see the magic words: chile relleno....I was intrigued.

 There are so many things I love about this dish. You get chile in EVERY bite, which I LOOOOOOVE (and again, my #1 pet peeve of most Mexican restaurants)! You get that fluffy egg layer that you would from the traditional egg battered relleno. It is baked, not fried which is great. It doesn't skimp on the cheese, yet it's not ooozing all over and taking over the dish. It feeds a small crowd. It's super easy to assemble. It reheats fabulously. And it tastes like a great, traditional chile relleno that you'll love. Enough reasons for you??? It really just hits on every level of chile relleno goodness. I promise. Let me know what you think! :)

Chile Relleno Casserole

Recipe Adapted by Winner Dinners

 Serves 6-8

1 27-oz. cans whole green chiles

16 oz. cheddar cheese, grated

16 oz. jack cheese, grated
4 eggs
1 13-oz. can evaporated milk
3 tablespoons flour
1 teaspoon salt
4 oz. tomato paste

Preheat the oven to 300 degrees. Wash the chiles, removing most seeds, and dry with paper towels. Lightly spray a 8x11 casserole dish (9x13 is too big) and lay half the chiles along the bottom of the dish.

  Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now. Next layer all of the cheddar cheese, the remaining chiles, then all of the jack cheese. 

 Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy. Beat the whites separately for about a minute. 

Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese.

 

 Bake at 300 for 1 hour. Then spread the tomato paste over the top. (sounds weird, but trust me, it magically works!

 

   Sprinkle with the reserved cheese you placed in the refrigerator. Bake an additional 25-30 min. 

      

    Let stand for 5 minutes before serving.

Mmmmmmm.....hello deliciousness....

Chile Relleno Casserole

Adapted by Winner Dinners
Serves 6-8

1 27-oz. cans whole green chiles

16 oz. cheddar cheese, grated
 16 oz. jack cheese, grated
4 eggs
1 13-oz. can evaporated milk
3 tablespoons flour
1 teaspoon salt
4 oz. tomato paste

   Preheat the oven to 300 degrees. Wash the chiles, removing most seeds, and dry with paper towels. Lightly spray a 8x11 casserole dish (9x13 is too big) and lay half the chiles along the bottom of the dish.

  Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now. Next layer all of the cheddar cheese, the remaining chiles, then all of the jack cheese. 

 Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy. Beat the whites separately for about a minute. 

Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour. Then spread the tomato paste over the top. (sounds weird, but trust me, it magically works! Sprinkle with the reserved cheese you placed in the refrigerator. Bake an additional 25-30 min. Let stand for 5 minutes before serving. Enjoy!!!

Creamy Dreamy Coconut Paletas

  This is another variation on one of my favorite summer treats, the paleta. Paletas (if you haven't seen my very 1st blog on Spiced Peachy Paletas) are mexican ice pops. There are countless variations that you can have fun with. Coconut is one of my FAVORITE flavors ever. It's a magic ingredient that will get me to buy anything from lotion, to flan just by mentioning the word.

 These are hands down the best ice pop I have ever had. HANDS DOWN, people. That's a very strong statement for a person like me. And they are so easy to make it seems almost too good to be true! Such fabulous creamy coconut flavor, the right balance of sweetness, and the killer chew from the toasted coconut puts it over the top. I don't recommend using light coconut milk, at least the 1st time you make them otherwise you don't get the full effect of flavor & texture. Sometimes you have to get over your "diet" and enjoy whole foods. Sooo worth every bite. I'm for sure making another batch because the ones in my freezer will not last long. It almost makes me mad at myself for getting dessert at the restaurant on date night tonight because I am too full to have one right now!! Oh well.. until tomorrow. Life's rough, huh? ;)


Creamy Dreamy Coconut Paletas
Adapted from Fany Gerson

Makes about 10 ice pops

1 (13.5 oz) can whole coconut milk
1 (14 oz) can sweetened condensed milk
2/3 cup half & half
1/4 tsp salt
1/4 tsp pure vanilla extract
3/4 c toasted coconut, lightly toasted

Place all ingredients except toasted coconut into a bowl and whisk until smooth. Stir in the toasted coconut.

  

Carefully pour into your popcicle molds (leave a timy bit of room at the top because they expand as they freeze.

 After about 30-45 minutes, when they start to partially freeze, you can insert sticks and freeze until solid, about 4-5 hours. (I had a bit of drama when I was making these. It was 8pm and I didn't realize that I tossed all my popsicle sticks before we moved, so I improvised and found some cake dowels that worked in a pinch! Sometimes you have to be creative) 

Dip your molds into a bath of hot water for a few seconds and gently pull out the popsicles. Then close your eyes and envision yourself lying on the beach in Maui eating this with the wind blowing through your hair...ooooooohh yeah. 

 My toughest critic thoroughly approved ;)

Creamy Dreamy Coconut Paletas
Adapted from Fany Gerson

Makes about 10 ice pops

1 (13.5 oz) can whole coconut milk
1 (14 oz) can sweetened condensed milk
2/3 cup half & half
1/4 tsp salt
1/4 tsp pure vanilla extract
3/4 c toasted coconut, lightly toasted

Place all ingredients except toasted coconut into a bowl and whisk until smooth. Stir in the toasted coconut. Carefully pour into your popcicle molds (leave a timy bit of room at the top because they expand as they freeze.

 After about 30-45 minutes, when they start to partially freeze, you can insert sticks and freeze until solid, about 4-5 hours. Dip your molds into a bath of hot water for a few seconds and gently pull out the popsicles. Enjoy!!

The BEST Dill Pickles

 So sorry! It's been far too long getting back to my blog. I am currently pregnant with my 2nd girl, and the 1st trimester completely took me out! I didn't have the energy to cook at all, let alone upload photos and write about it. Then we moved from West LA to Encinitas (San Diego- North County) and my husband being consumed with work left me to pack 95% of our home on top of running my business and raising a 2 year old. Finally we had the move (been here a month now) and it's been an exhausting rollercoaster. Filled with ups & downs. And I mean that in every aspect of our lives. Physically, emotionally, financially....but we are so happy to finally be pretty settled in this big, beautiful home and I'm still feeling good entering my 3rd trimester. I may in fact be getting my cooking mojo back! (at least until the baby gets here) ;)  So let's talk about the food.

Who doesn't love a great pickle? I wouldn't call myself a pickle "lover", but when I get a bite of an excellent pickle, I am soo happy. Soggy, cucumbers soaked in a neon yellowy green brine is not my thing. My husband & I went to a great little burger joint and they served some great homemade pickles and they inspired me!

   On Memorial Day every year for the last 6 years, my family throws a Burger Battle and it's become very competitive, but very fun. A great day for everyone involved. Well this year I entered a Texas BBQ inspired burger and everything but the bread was made from scratch. I made these pickles to serve on the burger as well as some extra on the side. During the judging, I set out my jar of pickles for the spectators to munch on and they were such a huge hit! I unfortunately didn't take home the 1st place trophy (my mom did, actually). But when I went home I immediately made more for family & friends.

 They are awesome on burgers, sandwiches, hotdogs, BBQ, or just a snack. So addicting. Not too salty, perfect dill flavor and a great, fresh crunch. The wonderful thing about pickle making is that you can alter it to fit your personal tastes. Garlic lover? Add a few extra cloves. Spicy food fan? Throw in some red pepper flakes. But in my opinion, these are perfect just the way they are. Did I mention they are delicious just after sitting an hour??  A huge bonus! But of course, the longer they sit, the more the flavor infuses. Thank you, Bobby Flay for showing me the way to what every dill pickle should aspire to be! Enjoy :)

The BEST Dill Pickles
Adapted from Bobby Flay

Makes about 1 quart

4 Kirby (or Persian) cucumbers
3/4 cup plus 2 Tbs distilled white vinegar
1/4 cup packed, fresh dill, chopped
2 Tbs. sugar
3 cloves garlic, rough chopped
1 Tbs kosher salt
3/4 tsp dill seeds
1 tsp whole mustard seeds
1 tsp coriander seeds
 Nice  size pinch of red pepper flakes (optional)

 Start by slicing the cucumbers. I like mine about 1/4 inch thick, but you can make them the thickness you prefer. (the thicker the pickle, the longer they may just need to infuse with the brine flavor). And stick them in your jar(s) or a glass bowl with a fitting lid. You can stuff them pretty tight into the jars if you need to. (pardon the toddler cheese snacks in the background)

 

 

In a small, non-reactive pan combine 1 cup water with the vinegar, fresh dill, sugar, garlic, red pepper flakes and all the seeds. Bring to a boil. Cook until the sugar & salt are fully dissolved (about 2 minutes). Remove from heat and let cool to room temp.

 

 

Pour the vinegar mixture over the cucumbers. (you may need to shove and evenly distribute all the seeds & dill if you are putting them in jars. Yum these are so good!!

 

 

Cover and let sit for at least an hour, but they are best if they sit 24 hours. They will last for a few weeks in the fridge. To serve: I remove the aromatics and liquid and place them in a bowl to make them easier to eat. Consume at will. LOOOOOOVE them!

 

 

 

The BEST Dill Pickles
Adapted from Bobby Flay

Makes about 1 quart

4 Kirby (or Persian) cucumbers
3/4 cup plus 2 Tbs distilled white vinegar
1/4 cup packed, fresh dill, chopped
2 Tbs. sugar
3 cloves garlic, rough chopped
1 Tbs kosher salt
3/4 tsp dill seeds
1 tsp whole mustard seeds
1 tsp coriander seeds
 Nice  size pinch of red pepper flakes (optional)

Start by slicing the cucumbers. I like mine about 1/4 inch thick, but you can make them the thickness you prefer. (the thicker the pickle, the longer they may just need to infuse with the brine flavor). And stick them in your jar(s) or a glass bowl with a fitting lid. You can stuff them pretty tight into the jars if you need to. (pardon the toddler cheese snacks in the background)

 

In a small, non-reactive pan combine 1 cup water with the vinegar, fresh dill, sugar, garlic, red pepper flakes and all the seeds. Bring to a boil. Cook until the sugar & salt are fully dissolved (about 2 minutes). Remove from heat and let cool to room temp.

 

Pour the vinegar mixture over the cucumbers. (you may need to shove and evenly distribute all the seeds & dill if you are putting them in jars. Yum these are so good!

 

Cover and let sit for at least an hour, but they are best if they sit 24 hours. They will last for a few weeks in the fridge. To serve: I remove the aromatics and liquid and place them in a bowl to make them easier to eat. Consume at will. LOOOOOOVE them!