A delicious and quick baked egg and chili casserole-has the flavor of chili rellenos made especially for dad. Madly popular, this is one version out of many.
Dad’s Quick-Mex Supper
4-ounces Monterey Jack cheese
4-ounces Cheddar cheese
4-ounce can Ortega whole green chilis
1/4 cup of your favorite mild salsa
4-ounces Mozzarella cheese
1 package corn tortillas
Lettuce and Dressing
Sour Cream (optional)
Preheat the oven to 325 degrees.
Beat 4 eggs in a mixing bowl until foamy. Pour into an 8×8 baking dish or cake pan. (like the one you use to make brownies.) No need to grease the pan.
Sprinkle the jack cheese all over the bottom of the cake pan on the top of the beaten eggs. Then sprinkle the shredded cheddar cheese on top of that.
Slice the chilis lengthwise and place the chilis on top of the cheese, spreading them over the whole pan. Dot each of the chilis with a little salsa-no more than a 1/4 cup total. Top off with Mozzarella cheese.
Place the pan in the oven uncovered.
Take the tortillas out of package and wrap them in foil, making a tight packet. Put them in the oven to warm.
After about 30 minutes or until toothpick inserted comes out clea, remove pan from oven and cut big squares with a spatula and serve directly onto dinner plates. Serve with tortillas, lettuce and dressing.
Cook’s Note: We decided to use just Cheddar cheese when making this dish as we already had some shredded. Recipe reflects all three types of cheese being used. Green or Red Taco sauce can be substituted for salsa if desired. If packaged shredded cheese is not available, cut a bar cheese in half and use your grater! Exact ounces don’t matter. The different kinds of cheeses make this dish interesting, but exact quantities of each kind don’t matter.