I made chili relleno casserole for the guys with spanish rice and refried beans. Everhere had to be made from scratch as we are 4 hr from store so have to rely on ingredients, not processed stuff.
Chili Rellenos
Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
(I use fresh poblanos, blistered peeled and seeded)
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 35-40minutes.
Spanish Rice is super easy
Ingredients:
2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Directions:
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed
Beans are even easier. I use pintos that I have canned. Throw them in a pot with a diced jalapeno, minced garlic and salt to taste, mash with a potato masher.
