How to Turn a Classic Dish into Something Better – Subtle Spice Makes This Mexican Version of a Stuffed Vegetable a Favorite!
My mom made stuffed peppers often when I was growing up. I don’t think I appreciated how delicious it was until I was older, because the pepper always had a strong flavor to me. Well not long ago, I went out for Mexican food and saw Chile Rellenos on the menu. I was curious to say the least.
I asked the waiter about it, and ended up ordering it after he assured me it wasn’t too spicy. Man! It was absolutely delicious! I was excited to find this casserole recipe that cooks in individual ramekins, and in only half an hour. The chiles are diced, there’s corn so my kids agreed to eat it, and it was nice and cheesy just the way I like it.
Recipe and photo courtesy of Eating Well.
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Quick Tip: The single size ramekins make it easy to store these for later. Cover with foil, then you can just pop them in the oven for a bit to warm them!