There were some fabulous dishes, but the one that I had seconds of was a Mexican Chili Casserole called Chili Rellanos. It was a touch spicy and gooey and creamy. It's the perfect Saturday night meal for fall (or brunch on a Sunday).
Chili Rellanos Casserole
2 Fresh poblano chili peppers, Anaheim chili peppers or green sweet peppers
1 cup shredded Monterrey Jack or Mexican Blend cheese; plus 1/2 cup
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne powder
salt and pepper
Salsa, Sour Cream, optional
Quarter the peppers and remove seeds, stems and veins. Immerse peppers in boiling water for 3 minutes; drain. Invert peppers on a paper towel and drain well. Place the peppers in a well greased 2 quart square casserole dish. Top with 1 cup of cheese.
In a medium bowl, combine eggs and milk. Add flour, baking powder, cayenne powder and salt and pepper. Beat until smooth. Pour egg mixture over the peppers and cheese.
Bake, uncovered in a 450 degree oven for about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup of cheese. let stand for 5 minutes or until cheese melts. If desired, top with salsa and sour cream.
Recipe Courtesy of Better Homes and Gardens
Image Courtesy of Google Images