Like me, I’m sure many of you lovely readers have just recently started classes again.
If you have not started classes, go away we don’t want you here (I’m just jealous please don’t go away).
If you are done with classes (because you’re brilliant and already graduated and are probably head of your company right now) congrats, and also go away, we don’t want you here. (I’m just tired of waking up early already and being in accounting/economic classes. Again, I’m just jealous please don’t go away).
Luckily, I’m starting to take classes that I’m actually interested in, and if all goes well then I should be going to London to study for a month this summer! (!!!!!!!) So hopefully that all works out.
However, if you’re strange like me, you’re probably kind of okay with being in classes right now. Although I loved laying in bed watching Netflix and eating tangerines for 8 hours a day over winter break, I also get tired of not having a schedule.
The “wake up, go to school, go to work, come home, do homework, work out, make dinner, clean up, shower, and go to bed” schedule.
Rinse and repeat until spring break.
This recipe was actually developed last week over winter break. When I thought I had food poisoning. Turns out it’s something weird with my kidneys (wtf right?)
Anyways, one particular night where I swear I could actually feel the cramping of my kidneys, I was desperately craving chiles rellenos. However, I was not about to go to the store at 10 p.m. to get ingredients so that I could spend 2 or 3 hours making them. Also the Mexican restaurant near my house was closed so the only logical solution was to see what was in my pantry.
And yay, there was a can of green chiles! And cheese and eggs in my fridge. It was all looking up.
So I just whipped this up and ended up very happy.
This casserole actually came out more like a chiles rellenos breakfast casserole. Although I would like to try another recipe, where I use whole chiles (and maybe some mole sauce or something?), this was pretty damn good.
Here ya go.
1 or 2 small can green chiles, drained
3/4 c. milk
2 Tbs. flour
1-1 1/2 c. jack cheese, grated
Garlic powder, to taste
Onion powder, to taste
Salt and pepper, to taste.
Preheat oven to 400* F. Spray a ramekin or small casserole pan with cooking spray, or olive oil.
Spread out the can of green chiles in the casserole pan. Use however many you want to use. I only used one because that’s all I had, but it would be really good with two. Sprinkle half the cheese over the chiles.
In a bowl, mix together the eggs, milk, flour, garlic powder, onion powder, salt, and pepper. I just sprinkled the spices in according to my taste. You don’t need very much. If you eat gluten free, you could probably just leave out the flour. Or sub with gluten free flour.
Pour the egg mixture over the chiles. Sprinkle on remaining cheese.
Bake for 30-45 minutes, depending on how fast your oven cooks. Cover with foil if the cheese gets too browned.
Serve with salsa and tortillas! Or by itself if it’s 11 p.m. You know, float your boat.
Uhh do you see the cheese too?
Go forth and indulge. You just started classes again. Economics is boring. You deserve it.
*Song of the Day: Still Together–Mac DeMarco