Last week, I showed you how I roast and freeze my chili peppers. Tonight I used some of them in my favorite recipe with them, Chili Relleno Casserole.
I use this recipe, but substitute my roasted peppers and whatever cheese I have on hand.
My husband made a 2 gallon batch of fresh salsa over the week-end, using the green tomatoes we picked that have been s l o w l y ripening in our kitchen over the last few weeks. I like to heat up salsa and pour it over the top of each serving too. YUM!
As usual, I forgot to get that "last" picture of food on the plate (I'm always too hungry), but got a picture of it right out of the oven. As usual, I'm linking up with Deb at A Quilter's Table Tues at the Table! Come join us!
This sounds good! I have never made this so certainly should try it!!
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