Country Chef Reader

Last week I spent some time in southern New Mexico, and was able to get caught-up with a friend and her husband who own over 100 acres of farmland. Their main crop is growing alfalfa hay for resale, but chilies of every variety common to the southwest were growing prolifically in their massive vegetable garden. It felt rewarding to gather chilies in the hot afternoon sun, yet the dirt and grit on my hands was a reminder of the hard work and toil synonymous with farm living. They wouldn't let me leave without generously packing the trunk of my car with bags of red and green chili peppers.

All the way home our mouths were watering for a chili rellenos casserole, which I began preparing as soon as I walked into my kitchen. I'm going to share with you my most requested recipe for chili rellenos casserole. There are dozens of variations available, however this is one of my favorite because it's easy to prepare and it's forgiving to the waistline. Its flavor is unchanged using several low-calorie and low-fat ingredients, and it doesn't call for flour or leavening. This is a light meal that just doesn't get any tastier or any fresher! Ole'

Fiesta Chile Rellenos Casserole

Cooking Spray

2 teaspoons canola oil

1 small onion, chopped

1 tablespoon jalapeno peppers, chopped fine

1 to 1 1/2 cups roasted green chili peppers, coarsely chopped

1 1/2 cups low-fat Mexican blend shredded cheese, (set aside 1/3 cup for topping)

4 large eggs

3/4 cup light sour cream

2-3 Roma tomatoes, chopped

1/3 cup cilantro, chopped

1 ripe avocado, diced

Directions: Preheat oven to 350 degrees. Coat an 8-inch square glass baking dish and a medium-size skillet with cooking spray.

Heat oil in skillet over medium heat. Add onions and cook until translucent, about 5-10 minutes. Stir in jalapeno and green chili peppers; cook for 2-3 minutes more. Spread mixture evenly into bottom of prepared baking dish; sprinkle with shredded cheese.

Place eggs and sour cream in a medium bowl; beat VERY WELL with a electric hand mixer. Pour mixture over cheese layer in baking dish; sprinkle with chopped tomatoes and remaining 1/3 cup shredded cheese.

Bake until a knife inserted in center comes out clean, about 35-45 minutes depending on your oven temperature. Top with chopped cilantro. Serve with diced avocado, hot re-fried beans and traditional red salsa or tangy green tomatillo salsa (the latter salsa is my personal favorite). Yield: 6 servings

Cynthia Briggs

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October is going to be an especially busy month for me. If you're in the area on Saturday's in October be sure to stop by the Grower's Market and taste my homemade jam. My specialty is Apple Preserves, or if you like your food hot, Apple Preserves en Fuego! Every week I'll have different jams out for sampling...maybe some Tropical Fruit w' Almond Essence, Hot Pepper Dipping Sauce, or Mixed Berry just to name a few. Understandably, I'm on a first name basis with the Fruit Basket employees here in Albuquerque.