Best Every Mexican Dip

 from Annette Godfrey, Eufaula, AL 1985

Ingredients

1 lb velveeta cheese

1 lb ground beef

1 small chopped onion

1 chopped green pepper (optional)

2 10 oz cans mild Rotel

1/2 cup chopped tomatoes

 1 T Worcestershire sauce

1/4 t garlic powder and 1/2 t salt 

Directions

Cut velveeta cheese into 1" cubes and put in crock pot. Brown ground beef and onion ( and green pepper if adding) with garlic powder and salt, drain and add to crock pot with the rest of the ingredients and put on low for 1 hour or until cheese is melted and dip is creamy. Serve warm with corn chips.

Quick Chile Relleno Casserole (no meat)

Ingredients

6 - 8 poblano peppers (roasted, peeled and seeded)

1 lb shredded Monterey Jack cheese 

      (I use half Monterey Jack and sharp Cheddar)

8 eggs

1/2 C whole Milk

1/4 C flour

1 tsp baking powder

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tso salt

1/2 tsp pepper

Instructions

1. Preheat oven to 350 F
2. Lightly spray an 11x7 casserole dish with nonstick spray
3. Place egges in a large mixing bowl. Whisk until well blended
4. Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings. 
5. Whisk milk mixture into eggs. add a little extra milk to make a smooth liquid. (you don't want it too pasty)

Assemble Casserole

1. Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.
2. Sprinkle 1/3 of cheese over chilies 
3. Repeat with another layer of chilies and another 1/3 of the cheese.
4. Pour egg mixture over entire casserole
5. Add remaining cheese to the top
6. Bake uncovered in 350 F oven for 35-40 minutes
7. Allow casserole to rest at room temperature for 10 minutes before slicing and serving
8. Top with freshly chopped cilantro and parsley before serving ( if desired)

Notes

• Amount of poblano peppers varies due to size of peppers. You want enough to cover two layers
• To check if the casserole is baked through, insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.

Substitutions

• Use canned roasted  whole chilies in place of fresh roasted chilies
• Use a combination of Monterey Jack and cheddar cheese

How to Roast Poblano Peppers in the Oven for Chili Relleno

 PREP TIME - 10 minutes -   COOK TIME - 20 minutes 

ADDITIONAL TIME - 20 minutes  - TOTAL TIME - 50 minutes

Ingredients

• Poblano peppers 
• Oil (a spray bottle works best. I used olive oil but any oil will do)

Instructions

1. Preheat the oven to 400 degrees F.
2. Wash the poblanos and dry them. Remove the stem, cut the peppers in half, and remove the seeds.
3. Line a baking sheet with parchment paper and place the halved poblanos, skin side up, in one layer on the baking sheet. Lightly spray with oil.
4. Roast for 20-30 minutes until the skin starts to separate and bubble. the more bubbly the skin the easier it is to peel it off. 
5. Remove from the oven and use a spatula to add the peppers into a plastic bag. Close the bag and let it rest for 10 minutes.
6. Open the bag and peel each piece of pepper at a time by simply pulling the skin off with your fingers. It should come off easily.
7. Your peppers are ready to serve or preserve! You can store them in the fridge for a couple of weeks.