Season To Taste

Carla Core BrownJ-C Correspondent

Whether you are a seasoned chef or a novice cook, this recipe spells S-E-N-S-A-T-TIONAL in any kitchen. It is easy to make, doesn’t require a mile long grocery list, is perfect as a meal or just on the side, and it can be served any old day of the week. Now doesn’t that sound deliciously simple?

This recipe from a friend in Enid, Okla., can shake it all the way from “everyday” to exquisite. (Well, that might be a stretch) But, I promise you won’t want to put down your fork!

Don’t Spend All Day in the Kitchen

Chili Rellenos

6 ounces Monterey Jack cheese, shredded or crumbled

2 (4 oz.) cans of whole green chilies, drained

5 eggs

1/2 cup self rising flour

8 oz. medium cheddar cheese, shredded

2 Tbsp. diced jalapeno (optional of course)

Spray or butter an 8 x 8 baking dish. Cover the bottom of it with the MJ Cheese. Place the chilies on top. Beat the eggs and flour. Pour over the chilies. Top off with the freshly grated cheddar cheese. Bake at 375 degrees for 25 to 30 minutes.

Tip: Make your own self rising flour by using 1 cup all purpose flour, 1 and 1/4 tsp. baking powder, and 1/4 tsp. salt. Whisk and store in an airtight container. Yield: 1 cup