One of the best parts about writing a blog is getting to forge new relationships with other bloggers! Not only do we get a chance to make new friends and help promote each other’s stuff, but occasionally, we do something awesome like a huge round-up of our favorite recipes or decorating ideas.
When we decided to make our round-up theme “brunch”, I knew exactly which recipe I wanted to use. This one comes from my dear friend and mentor, Mrs. Diane. Mrs. Diane was my Sunday school teacher as a child, and then my ministry partner and sounding board when I became a children’s minster.
Our church hosted two brunches a year. One at Easter for the children and their families, and once in the fall to honor all of our volunteers. That is how I came to fall head-over-heals in love with Huevos Chiles Rellenos. Unlike most egg casseroles, this one does not have a thick pastry crust, and it also offers a little kick thanks for the green chiles.
Huevos Chiles Rellenos is easy to throw together and works for any meal of the day. I often make it for dinner and simply add some Mexican cornbread on the side. If I could offer one word of warning when making this dish, it is this; make sure you buy green chiles and not jalapenos! I have made this mistake more than once. It’s easy to do, they are in similar cans and are in the same location at the store. If you are only feeding a small number of people, you can easily half the recipe. I do this and use an 8″ x 8″ glass dish.
Enjoy your Huevos Chiles Rellenos, and make sure you click around on the other brunch recipes below.
Note: This recipe is originally from the cookbook, ‘Notably Nashville’ published by the Junior League of Nashville – 2003.
- 10 eggs
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 tsp baking powder
- 1 - 8oz can chopped green chiles
- 2 cups cottage cheese
- 16 ounces (4 cups) shredded Monterey Jack cheese
- Salsa (optional)
- Beat eggs with butter in mixing bowl.
- Add flour and baking powder and mix well.
- Stir in green chiles, cottage cheese, and Monterey Jack cheese.
- Spoon into a 9x13 inch baking dish.
- Bake @ 400 degrees F for 15 minutes.
- Reduce temperature to 350 F and bake for 35 minutes longer.
- Serve with salsa.