I love me some Chili Relleno. I mean, how could I not knowing who I am? It has cheese, and breading, and sauce - and I can get it while enjoying a margarita and some chips and salsa. Done. Sold. Sign me up. I saw this recipe on Pinterest and knew immediately that I would have to try it. I honestly think that the kind of salsa that you use makes ALL the difference. I used a roasted tomato and chipotle flavored salsa that had more of a smooth texture than a chunky. Do it, you won't be disappointed.
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| As you can see, I was too excited to eat this to wait for a picture... |
You all know how I feel about quiche and how it is the perfect pairing for just about anything. It's been so long since I made this last that I honestly don't even remember what I paired it with. BUT - this makes the perfect "Meatless Monday" meal - and if you want to be all carnivorous, brown up some ground beef, season it with taco meat and roll that in.
Chile Relleno Quiche
Adapted from Tastes Better from Scratch
1/2 lb taco cheese, shredded
1/2 lb colby jack cheese, shredded
6 eggs
1/3 c flour
1 2/3 c skim milk
1 -4oz can diced, green chilies
1/3 c fire roasted tomato salsa
Preheat oven to 350 degrees. Grease 9-inch pie pan (I used a "deep dish" pan). Fill prepared pie pan with mixture of cheeses by layering starting with one 1/4 lb of the taco cheese, then 1/4 lb of the colby jack and so on. In large bowl, beat eggs, flour and milk. Pour over cheese. Dallop the salsa and chilies, ensuring coverage throughout. Bake at 350 degrees for 40-50 minutes until firm and a toothpick in the center comes out clean. Allow to set for at least 10 minutes before cutting and serving. The quiche actually tastes better room temperature, I even enjoyed it cold :).
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