3/4 pound mild chili peppers, such as Anaheim peppers
1 pound onions – diced
1 tablespoon garlic – minced
12 or more corn tortillas
1/2 pound Monterey Jack cheese – grated
1 cup yogurt
6 eggs, beaten
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
Part 1 – Roasting the peppers
1. Preheat oven to 375 degrees.
2. Wear gloves to avoid burns and be careful not to touch your eyes or other mucous membanes after handling the peppers.
3. Slice peppers in half lengthwise so that they lie flat.
4. Using a spoon or knife, remove the seeds and any membranes from the peppers.
5. Coat the peppers with olive oil and roast in the oven about 20-25 minutes or until they blister and are browned. Set aside to cool before chopping.
Part 2 – Preparing and baking the chilequile
1. Turn oven temperature down to 350 degrees.
2. Heat oil in a skillet and add onions and garlic. Saute until onions are soft and translucent.
3. Remove from heat and add the chopped peppers to the sauted onions and garlic. Mix well.
4. Lightly oil a casserole dish and layer tortillas on bottom of pan, overlapping.
5. Next add a layer of the onion/pepper mixture on the tortillas, then half the grated cheese.
6. Repeat layers again, beginning with tortillas and ending with the grated cheese.
7. In a large bowl or container, combine yogurt, beaten eggs, salt and pepper and mix well. Then pour evenly over all of the ingredients in the pan.
8. Cover pan with foil or lid and bake, turning pan around in oven after 25 minutes. Continue baking for a total of 50-60 minutes. If necessary, remove lid to allow for the top to brown for the last 10 minutes.
9. Take chiliquile out of oven and let it set for 10 minutes before cutting.
10. Serve with tortilla chips, fresh salsa and sour cream on the side.
This dish is wheat free.