 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
If my memory is correct (LOL) this is a Jim Foble recipe. It is great made with garden tomatoes. Ingredients:
2 pounds pablano chilies (8-12), or 4 cans (4 ounces each) whole peeled green chilies, drained |
1 tablespoon olive oil or vegetable oil |
1 onion chopped |
1 large garlic clove, minced or crushed through a press |
1/2 teaspoon dried oregano |
1/2 teasppon ground cumin |
4 large eggs |
1 8 ounce package cream cheese, softened |
1/2 cup milk |
1/3 cup chopped cilantro |
1/4 cup ap flour |
1 teaspoon salt |
1 1/2 pounds ripe tomatoes (2 large beefsteak or 6 medium), halved, cored, and sliced crosswise 1/4 inch thick. |
1 cup grated sharp cheddar cheese |
1 cup grated monterey jack cheese |
1/2 cup sliced scallions |
Directions:
1. Roast the pablano chilies by placing them directly in the flame of a gas burner turned to high, or about 3 inches below an electric broiler. Turn them frequently until blistered and charred all over. Let them cool for a minute or two, then place in a plastic bag and let cool to room temparature. Rub away the skin with your fingers. Do not rinse(you knew that). Slit the peppers and scrape out the seeds. Cut off the stems and cut the peppers into 2 inch squares.
2. Preheat the oven to 350 dgrees.
3. Lightly oil an 8x12 inch casserole.
4. Spoon the oil into a medium skillet and place over moderate heat. Add the onion and saute to soften, about 3 minutes. Add the garlic, oregano, and cumin; saute 1 minute longer. If the mixture seems too dry add 1 tablespoon water.
5. In a food processor or blender, combine the eggs, cream cheese, milk, cilantro, flour, and salt; blend till smooth.
6. Arrange half the pablanos in the baking dish; top with half the tomato slices. Spoon on the onion mixture in an even layer. Scatter 3/4 cup each cheese over the onion mixture. Sprinkle with scllions. Pour 1/2 the egg mixture over all. Arrange the remaining pablanos on top, and then layer with remaining tomato slices. Pour on the remaing egg mixture and top with remaining cheese.
7. bake for 35 to 40 minutes until deep golden brown and bubbly around the edges. Remove from the oven and let stand for 10 to 15 minutes before serving. Cut into squares and serve hot.
|
|