Chile Pepper Casserole

If any of you like Chile Relleños, then you will like this casserole. It was really yummy. I should have made a relleno sauce to go over the top and that would have finished it off perfectly!

8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded (I used Mozzarella cheese)
1 cup Monterey jack cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers under the broiler in the oven (put rack as close to broiler as possible) so that the skin blisters, then peel off most of the blistered skin. Remove stem and seeds, and continue with the recipe. (I am sure you could use canned peppers as well)

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Serve with a tomato salad or salsa.

Recipe from this site: http://poblanorecipes.blogspot.com/
(There is any and every poblano pepper recipe known to man on this site, or at least I am pretty sure of it!)

Banana Minimuffins!

The original recipe is from Martha Stewart with a few of my own changes.  I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly.  I always make mini muffins and Ave loves to eat a couple for her bedtime snack.  They are moist and chewy and not crumbly at all which is perfect for her. 

BANANA MINIMUFFINS:

Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)

4 (1 1/2 to 2 pounds) ripe bananas

1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
 

Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Pecan-Crusted Chicken Tenders

I made this for dinner tonight and it was WAY good. We had it on top of salad with buttermilk ranch dressing (the kind you make from a packet). I think it was one of the yummiest salads I have ever made. 

16 saltine crackers, finely crushed
1/4 cup pecans, ground (I did more)
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg white
Vegetable cooking spray
1 1/2 pounds chicken tenders
1/4 cup all-purpose flour

1. Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch cookie sheet.
4. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
5. Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.