Chili Rellenos Casserole

Chili Rellenos Casserole


By Christina Myers

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
3 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce

1. Preheat oven to 350 degreese F (175 degrees C). Spray a 9 x 13 inch baking dish with cooking spray.

2. 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.

3. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Queso Blanco

Queso Blanco


By Amanda Carl

1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

 Link to Recipe

Cherry Limeade

by Amanda Carl

1 1/2 liters Sprite
1 large jar of marichino cherries (juice and cherries)
1 can concentrated limeade

Mix and serve

Fruit Salad

by Liz Meihaus

2 apples
1 pear
1/2 package strawberries
1 bunch of grapes
1/2 cup of blueberries
1 container of raspberry Greek yogurt
1 cup Cool Whip

Mix together and serve

Ramen Noodle Cabbage Salad

by Wendy Kaupa

Mix together:
1 bag shredded cabbage (coleslaw)
8 green onions, sliced
1/2 cup sunflower seeds
2 pkgs Ramen noodles(oriental flavor) uncooked and broken

Dressing:
1 cup olive oil
2 tbsp vinegar
4 tbsp sugar
2 tsp salt
1 tsp pepper
2 Ramen noodle seasoning pkgs

mix dressing and pour over salad just before serving

Easy Lemon Squares

by Anjelica Wolf

1 box Angel Food Cake mix
1 can Lemon pie filling

Mix together and bake in a 9x13 cake pan at 350 degrees for 20 minutes. As they are cooling, sprinkle them with powdered sugar if you wish.

Chipotle Black Beans

by Jen Jaromin

Ingredients:

2 tbsp olive oil

1 bell pepper, chopped

2 cloves garlic, minced

1-2 tsp ground cumin

1/4 tsp ground cinnamon

1 can black beans, drained and rinsed

1/2 cup salsa or picante sauce

1/2 cup water

1/2 tsp chiles in adobo sauce, chopped, or more to taste**

**the chiles in adobo sauce are sold in a little can near the taco stuff - it's pretty much just cooked chiles in a smokey/spicy chipotle sauce - they are delicious!**

Recipe:

Heat oil in pan over medium heat. Saute pepper and garlic until tender, about 5-7 minutes. Stir in cumin and cinnamon, cook for 1 minute until fragrant. Stir in black beans, salsa, water, and chiles. Cook, stirring occasionally, until most of the liquid is gone (times vary based on size of pan). Season with salt and enjoy!