I’ve had several requests for this recipe, which has evolved over time, and tastes different every time, depending on the bottom layer, type of cheese uses, and heat of the Anaheim peppers. Many of the steps below can be done simultaneously.
- 6-8 Anaheim peppers
- 6-8 tomatillos
- 1 jalapeno pepper
- Olive oil cooking spray
Line a cooking sheet with foil. Place oven rack in the top position, and turn the oven onto to broil. Lightly coat the peppers with cooking spray. Toss in oven. Watch the pepper, and turn once or twice until charred or the skin starts to blister.
Place the peppers in a plastic bag, twist the bag to seal and place on counter. Allow the tomatillos to cool.
- 2-3 bell peppers (could be a combination of green, orange, red, and yellow)
- 1 large or 2 medium onions
- 1 bunch of spinach
Reserve a chunk (half a medium onion), then thinly slice the peppers and onions. Wash then wilt the spinach on the stovetop or microwave. Squeeze the water out of the spinach and chop. Lightly mix onions, peppers and spinach and place in large, flat casserole dish.
- Jalapeno from step 1
- Tomatillos from step 1
- Onion from step 2
- 4-6 cloves of garlic
- Bunch of cilantro
- Favorite Mexican seasoning
Remove the jalapeno from the plastic bag, and run under cold water as you peel off the skin, and remove the seeds. Puree in a food processor the jalapeno, tomatillos, onion, garlic, lightly chopped cilantro, and a generous sprinkle of Mexican seasoning. I’ve been using up some Sauza Salsa Seasoning Mix I got as a gift. It contains onion flakes, black pepper powder, salt, garlic, chili, and Sauza Tequila flavor.
Taste the sauce to determine if it needs more flavoring. Pour over the peppers, onions, and spinach in step 2.
- Anaheim peppers from step 1
- 1 pound of white cheese. My favorite is fresh oaxaca.
Under running water, carefully peel off the skins and remove the seeds from the Anaheim peppers. Don’t worry if they split apart or you can’t remove all the skin.
Fill each pepper with a generous strip of cheese. Fold into a neat package, and layer down the casserole. At this point, you can refrigerator the casserole until you’re ready to proceed to the next step.
Grate left-over cheese.
- 4-6 eggs
- Grated white cheese
Turn your oven to 400°. Separate the eggs. Beat the whites until they’re stiff (i.e. you can turn the bowl upside down, and the eggs don’t move). Beat the yolks until creamy. Gently fold the yolks into the whites. Pour over the casserole and smooth. Sprinkle on the cheese.
Place in 400° oven for 15 minutes until the top is lightly browned. Lower the heat to 350°. Bake for another half hour or so until you can see the vegetables on the bottom bubbling.
Serve with refried beans or brown rice.