Chile Relleno Casserole

This is a recipe from my mom. Her description is a little of this, a little of that, no real amounts so I’m guessing at how much of anything is actually in this. You may need to adjust a little. 🙂

2 cans whole roasted chiles, drained and seeds and any stems removed
2 cups cheddar cheese
1/2 cup sliced onion
6-8 eggs
1/2 cup milk
1/4 cup flour

Preheat oven to 350. Spray a 8×8 baking dish with non stick spray. Layer chiles, onions and cheese. Mix together well the eggs, milk and flour and pour over mixture making sure it at least comes up to the top of the chiles if not covering them. Bake for 20-30 minutes or until all the egg is set. Let cool 10 minutes and slice and serve with some salsa, sour cream, avocado or whatever you like.

Pork Verde

This is totally my version of this. No recipe used, just trying out an idea. And it turned out great!

1 pound pork*
2 cups water
1 chicken bullion cube
2 small cans diced green chiles
1 small onion, diced
2 bell peppers, red and green, cut into short strips
2 cups cooked rice
1 cup grated cheese
1 avocado, diced
1 tomato, diced
sour cream
lime, cut into wedges

In the crock pot put the pork, water and chicken bullion cube. Cook on high for 4 hours or low for 6-8 hours. 1 hour before pork is done cooking, using 2 forks, shred pork and add onion and bell peppers. Once the pork and veggies are done cooking drain all but 1/2 cup of the cooking liquid and discard. Put the 1/2 cup of cooking liquid along with the diced green chiles into the pork and veggies. Mix together. Serve over rice with cheese, avocado, tomatoes and sour cream on top, lime wedge on the side.