Joan's Chiles Rellenos with Fruity Salsa
RECIPE COURTESY THE COWGIRL’S COOKBOOK: RECIPES FROM YOUR HOME ON THE RANGE
PHOTOGRAPH BY JENNIFER DENISON
Yes, even cowgirls can cook, and you’ll find some of their favorite recipes in The Cowgirl’s Cookbook: Recipes from Your Home on the Range. Compiled by Oregon author Jill Charlotte Stanford, the 112-page paperback features more than 70 Western-style recipes, from Prairie Rose’s Desert Rose drink to Kathy’s Orange-Cranberry Cake. It also has a section on campfire cooking. Throughout the volume. a smorgasbord of vintage cowgirl photos, quotes and stories flavor the pages. The book is priced at $9.95 and can be ordered on-line at globepequot.com.
Joan’s Chiles Rellenos
3, 7-ounce cans whole green chiles
1 pound Monterey Jack cheese, grated
1 pound cheddar cheese, grated
3 eggs, beaten
1, 12-ounce can evaporated milk
1, 15-ounce can tomato sauce
Wash the chiles, remove any seeds and pat dry. In a 9-by-13-inch baking pan, layer half the chiles and half the cheeses. Repeat layers, reserving ½ cup cheese for topping.
In a medium bowl, beat the eggs. Add the flour and milk, and beat until blended. Pour the egg mixture over the chiles and cheese. The casserole can be refrigerated at this point while you go for a ride.
Bake at 350 degrees for 30 minutes. Spread the tomato sauce evenly over the top, sprinkle the reserved cheese, and bake 15 minutes longer. Cut into squares to serve.
1 cup any melon, chopped
½ cup fresh pineapple, chopped
3 or 4 tablespoons red onion, finely chopped
2 tablespoons lime juice
½ jalapeno pepper (or more if you like it hot), chopped fine
¼ teaspoon salt
1½ tablespoons cilantro, chopped
1 tablespoon olive coil
Pepper to taste
In a medium bowl, combine all ingredients. Adjust flavors to taste. Cover and refrigerate three hours or overnight. You can substitute any kind of tropical fruit—it all works.