Saturday, 5. January 2013
Earlier this week we had dinner guests who are vegetarians. I wish I had the recipe below to serve. It would definitely have added to the dinner of macaroni and cheese and meatless lasagna. This vegetarian recipe, Chile Relleno Casserole, is from Huber Cellars located in the Sta. Rita Hills Viticultural Appellation in California. This is a small appellation of about 100 square miles located in Santa Barbara County and includes 45 wineries.
Chile Relleno Casserole
12 green Chiles, seeded and sliced onto quarters (you can also add some red peppers)
2 cups Monterey Jack cheese
4 egg yolks slightly beaten
1/2 tsp salt
1 clove garlic, minced
1/4 Tbsp Cayenne pepper 3 Tbsp flour
1/4 cup evaporated milk
4 egg whites, stiffly beaten
- Layer the Chiles and cheese, alternate in a 9×13 inch casserole dish.
- Mix together the egg yolks, salt garlic, cayenne, flour and milk.
- Fold the egg whites into the mixture and pour over the Chile and cheese layers.
- Bake in a 325 degree oven for about 1 hour.
Serves 8 to 10
Use this as a side dish – I like to serve it with some ham, maybe rice and potatoes, salad and bread. Also makes a great vegetarian meal. Enjoy this with Huber Chardonnay!
Recipe and suggestions provided by Huber Cellars in the Sta. Rita Hills Viticultural Appellation, California