Cuttin' up with Angela

I tried cooking with canned chipotle peppers recently when a friend posted a recipe for enchiladas that included them in the ingredients.  I was so impressed with the amount of flavor they gave the dish.  They definitely pack some heat, but more in a smokey, flavorful way, rather than the break out in beads of sweat way.

When I saw Pioneer Woman’s Cheater Chile Rellenos the other day, I thought about how good it would be with the chipotle peppers and diced potatoes.  I came up with a sort of combination of her recipe and my friends enchilada recipe.  It turned out great.

Ingredients

6 eggs

2 cups half & half

3 medium size potatoes (diced and cooked)

6 corn tortillas

3 4 oz cans diced green chiles

1 7.5 oz can chipotle peppers in adobo sauce (Carefully slice the peppers into strips, reserving the adobo sauce.)

3 cups (heaping) Monterey Jack cheese shredded

Salt, Pepper, Paprika, Cayenne

In a greased 9X13 glass pan overlap the 6 corn tortillas.  Cover them evenly with the diced green chiles.  Sprinkle with 1 1/2 cup of the cheese.  Evenly distribute the diced potatoes. Spread the chipotle pieces over the potatoes, leave some space as to not get too much in one bite, they are delicious but strong. Pour the reserved adobo sauce on top and sprinkle the salt and pepper and other spices over the top.  Cover with the remaining cheese.

In a separate bowl, whisk together the eggs and half & half with salt, pepper, paprika and cayenne until well mixed.

Pour the egg mixture evenly over the top and bake at 325 for 35-40 minutes or until set in the middle.  The cheese rises to the top nicely, but if you want to brown it a little, stick it under the broiler for just a minute at the end.

We topped it with tomatillo salsa and sour cream, but just for looks.  It was creamy and delicious all on its own.