 |
| Above, the finished casserole. Photo by Armand Vaquer. |
Since it is now Hatch chile pepper season, I bought a few over the weekend.
Even though the New Mexico supermarkets now have boxes of them, they will fast disappear.
Last evening, I made the chile relleno casserole from a recipe I found. This is the third year I've made the casserole.
 |
| Above, right after putting to peppers on the grill. Photo by Armand Vaquer. |
Before getting started, I roasted the chile peppers over the barbecue. This helps with the flavor and makes it a lot easier to peel the skin off of them.
 |
| Above, having a brewski while the peppers roast. |
I then put all the ingredients together and baked it at 350°. Needless to say, the casserole came out great.
I have enough to make another batch. After that, it will be it for me this year.
For those of you intrigued enough, here's the recipe:
No comments:
Post a Comment