pepper recipe
Green Chile Casserole


(serves 8)

1 ¼ cup evaporated milk
3 eggs
3 tbsp cornstarch
3 cans (4 oz. ea.) whole green chilies (1 lb. Sparkling River green, roasted Joe E. Parker chilies)
1 cup shredded jalapeno jack cheese
1 cup shredded sharp cheddar cheese
4 tbs. Instant Onion spice
4 oz. spicy tomato sauce
4 oz. regular tomato sauce

Preheat oven to 350°.  Spray a deep 1 ½ quart casserole dish with cooking spray.
Beat evaporated milk, eggs and cornstarch until smooth.  Split open chilies, rinse to remove seeds, then drain on a paper towel.  Mix cheeses and Instant Onion together and reserve half the mixture for topping.

Alternate layers of chilies, cheese and egg mixture in casserole dish.  Mix both tomato sauces together and pour over the top layer, then sprinkle the reserve cheese over the top.

Bake for 1 hour or until done in the center (the egg mixture should not be runny).  If desired, you may also add shredded pork, carne aside beef or chicken.



Chef Donnie Ferneau, Jr., Ferneau Restaurant, 2601 Kavanaugh Blvd., Little Rock, Arkansas

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