Friday, November 09, 2007

Chiles Rellenos Quiche



I don't think that I've ever actually made a real quiche. You know, the kind with the pretty fluted edge, the kind filled with egg, cheese and ... something else of the chef's choice. Mostly this is because I don't particularly care for quiche (and don't tell anybody, but I especially don't care for those mini frozen ones that show up at every shower and party.) To me they're kind of ... bland.

I do, however, love chiles rellenos, and I've never eaten at a Mexican restaurant when I didn't order one. The best ones are the spiciest ones, and the fact that they're completely doused in cheese? Well that's just a plus! I admit it - my affinity for Mexican food comes from the fact that it is absolutely devoted to all things cheesy. Give me cheese, chocolate and wine and you've got a happy girl on your hands.

This dish is an interesting concept - I mean who else but Southern Living would think of Southernizing a Mexican dish? I think it would be cute for a brunch, and it's not so spicy that it would turn anyone off. I think if I made it again I'd use fresh peppers - the canned ones kind of lose their spunk. I think I'd also work on a homemade version of Bisquick, but in a pinch a box of Bisquick is a handy thing to have in the fridge.

Serve with a side of chip and salsa, and you can maybe that you're in a Mexican restaurant. On a Southern patio. Or something.

Chiles Rellenos Quiche
MyRecipes - Southern Living, January 2003

Ingredients:
All Natural PAM Original Cooking Spray
2 (4-ounce) cans diced green chiles, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
4 large eggs, lightly beaten
1 cup Ricotta cheese

Directions:
1)
Preheat oven to 350*. Coat a 12x8x2-inch baking dish with cooking spray. Sprinkle green chiles, cheddar cheese, and Monterey Jack cheese evenly into baking dish.

2) Beat milk, baking mix and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; spoon mixture evenly over chiles and cheeses in baking dish.

3) Bake, uncovered, at 350* for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.