Easy Meal Ideas: A cheesy Monday casserole

This email was sent to you by tampabay.com. To ensure delivery to your inbox please add easymealideas@tampabay.com to your address book. Easy Meal Ideas From Janet's Kitchen    Chile Rellenos Casserole I am a big fan of Mexican food and especially love chile rellenos, though making them at home is usually more work than I want to do. At least on a weeknight. This casserole puts together the flavors of the dish without all the work. Chile Rellenos Casserole 2 (about 8 ounces) large fresh poblano chile peppers or fresh anaheim chile peppers 1 cup plus 1/2 cup (6 ounces total) shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese, divided use 3 beaten eggs 1/4 cup milk 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon cayenne pepper 1/8 teaspoon salt Chunky sauce (optional) Sour cream (optional) Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese Bake, uncovered, in a 450-degree oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings. Nutritional information per serving: 286 calories, 18gm fat (10gm saturated), 18gm protein and 466mg sodium. Source: Better Homes and Gardens   More recipes and food stories at tampabay.com            Tip of the day. An Easy Meals subscriber e-mailed last week to ask if she could freeze egg yolks. The answer is yes. Egg yolks will last about three days in the refrigerator after being separated from their whites. If you want to keep them longer, freeze in an airtight container. The yolks might be gelatinous and to prevent this, add 1/8 teaspoon of salt for every 4 yolks. Frozen yolks will keep about four months.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@sptimes.com or call 727-892-2237.   Janet K. Keeler, who cooks in a kitchen she hates for a job she loves, was named food editor at the St. Petersburg Times in 2000. Since that time, Taste has twice won best food section honors from the Association of Food Journalists. In addition to writing about food, she is the paper's lifestyle editor, overseeing travel and homes coverage.   For more, go to: http://www.tampabay.com Unsubscribe from this newsletter or manage other newsletter subscriptions at tampabay.com ©2009 • St. Petersburg Times, 490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 Contact Us | Join Us | Advertise with Us | Subscribe to the St. Petersburg Times Privacy Policy | Standard of Accuracy | Terms, Conditions & Copyright