The garden is doing magnificent this year. Which, for a change, includes the pepper/chile patch. Our Big Jims and banana chiles are producing enough so I can pick four to five a week. Jalapeños, habanero and chipotles are coming along too. I roast them all then find something to make with them, or just eat them on the side with a dish. But yesterday, I am really snooping around the Big Jim plant and find three more trophy chiles. So, now I have a good amount to do something with…..it is hot, so slaving in the kitchen it not my idea of fun. Also, it seems like we are eating very late these days because of the heat and long sunny days. Trying to head outside in the evening to accomplish all the chores for the day while it is cooler. Then I cook. I think the system is a bit out of whack.
Trying something new last night, I timed the dish to be prepped during the heat of the day, but put together an hour before eating and then eating when ever we came in. It worked. I found the dish stayed vary warm even after removing from the oven ( could be the 104 days we are having too), which made it perfect to remove, finish chores, come in and shower then eat. The dish is light, tasty and easy.
- 6 chiles roasted and peeled
- 6 no skin or bone chicken thighs
- 1 1/2 cup grated jack cheese (divide into thirds)
- 1 can cream of chicken soup
- 4 eggs
- 2 giant handfuls of tortilla style chips
Heat oven to 350. After chiles are roasted and peeled I divided them by pulling them apart. Almost like string cheese. Saving them on a plate or in a bowl for assembly. Cut the thigh meat into bit size hunks and set aside. Grate cheese. To assemble use a deep baking dish, grease or spray no stick for easier clean up. Put a handful of chips on the bottom, spread around so they are sort of even. Put 1/3 of cheese on chips. Then about half the chile pieces and half the thigh meat. Sprinkle another 1/3 cheese on top. Using the remainder of chile and chicken finish layering as even as possible.
In a bowl empty soup can, add the eggs and mix well. Pour over mixture. DO NOT STIR IN. Instead take a spoon or fork and move the mixture just a bit to the side and back so the soup and eggs drop to the bottom. Do this in about eight places. It will not be even but that is okay. With the remaining chips cover the top and sprinkle with remains cheese. Cover with foil or a lid about bake 30 minutes. Remove cover and bake 15-20 minutes more. The dish is fluffy and light and packed with flavor. Serves 4-6
As always we hope you enjoy.