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
- Preheat oven to 375 degrees.
- Wear gloves to avoid burns and be careful not to touch your eyes or other mucous membanes after handling the peppers.
- Slice peppers in half lengthwise so that they lie flat.
- Using a spoon or knife, remove the seeds and any membranes from the peppers.
- 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
- Turn oven temperature down to 350 degrees.
- Heat oil in a skillet and add onions and garlic. Saute until onions are soft and translucent.
- Remove from heat and add the chopped peppers to the sauted onions and garlic. Mix well.
- Lightly oil a casserole dish and layer tortillas on bottom of pan, overlapping.
- Next add a layer of the onion/pepper mixture on the tortillas, then half the grated cheese.
- Repeat layers again, beginning with tortillas and ending with the grated cheese.
- 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.
- 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.
- Take chiliquile out of oven and let it set for 10 minutes before cutting.
- Serve with tortilla chips, fresh salsa and sour cream on the side.
This dish is wheat free.