Shaken, not stuffed

Chile Rellenos.



If you're like me, when you're asking yourself what's for supper, you rarely think of turning to eggs. That's too bad, because eggs are an inexpensive source of protein, and you usually have them on hand.

This chili relleno bake is a Southwestern egg casserole that uses ingredients you usually keep on hand in the pantry and refrigerator.

I'm sharing the simplest version of the recipe here, but you can add a variety of ingredients, such as cooked diced chicken, browned ground beef or sausage, sliced black olives, chopped green or yellow onion, or diced tomatoes.

I like to top the servings with enchilada sauce, but you can use salsa or picante sauce. The recipe calls for spreading the sauce over the casseroles when their baking time is almost done, but you also can heat the sauce and serve it on the side.

I picked up some 2-cup clear-glass ramekins at the supermarket for this recipe, but you can layer the ingredients and bake them in a 9-inch-square or 2-quart baking dish.

Baking time will increase to around 40 minutes, until the casserole is puffed, golden and set in the center. Serve with warm flour tortillas or yellow rice and refried beans.





Chili Relleno Bake

2 4-ounce diced green chilies

4 ounces Mexican cheeses, 1 cup

6 eggs, beaten

w cup milk

2 tablespoons all-purpose flour

1/2 teaspoon salt

Freshly ground black pepper, to taste

1 10-ounce can enchilada sauce

Set oven to 400 degrees. Spray four 2-cup ramekins with nonstick cooking spray. Divide the green chilies among the ramekins. Divide the shredded cheese among the ramekins.

Beat the eggs, evaporated milk and flour together and divide among the ramekins. Place the ramekins onto a baking sheet and bake for 20 minutes.

Remove from the oven and top each with enchilada sauce. Return to the oven and bake for 5 minutes more. Serve with flour tortillas.

Makes 4 servings.


2 4-ounce diced green chilies

Shredded Mexican cheeses or Monterrey Jack or Cheddar cheese (4 ounces)

Eggs (6)

1 10-ounce can enchilada sauce


Milk (w cup), all-purpose flour (2 tablespoons)


Black pepper

Reach Karin Calloway at See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow her on Twitter at

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To inspire you toward more egg-based dinners, I'm giving these recipes for ham and cheese quiche and carbonara frittata.


1 9-inch, deep-dish frozen pie crust

4 ounces diced smoked ham

4 ounces shredded Cheddar cheese

4 eggs

1 cup whipping cream, half-and-half or milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Set oven to 375 degrees. Sprinkle ham and cheese over the bottom of the prepared frozen pie crust. Whisk eggs, whipping cream, half and half or skim milk, salt and pepper in a medium bowl and pour over other ingredients. Place on a baking sheet and bake for 40 to 50 minutes, until center is puffed. Allow to sit 5 minutes before slicing into wedges.

Makes 4 to 6 servings.


8 ounces cooked spaghetti noodles, drained

4 slices bacon, diced

1 15-ounce container part-skim ricotta cheese

1/4 cup dry white wine, optional

1 4-ounce package, 6-Cheese Italian shredded cheeses*

3 large eggs, beaten

Salt and freshly ground black pepper, to taste

Set oven to 350 degrees.

Place the spaghetti in a large bowl and set aside. Sauté the diced bacon in a skillet over medium-high heat until crisp and browned. Set aside to cool.

Combine the ricotta cheese, wine, 11/2 cups of the shredded cheese and the eggs in a medium bowl. Stir into the spaghetti. Pour the bacon and drippings over the spaghetti and toss lightly to combine. Season to taste with salt and pepper and toss again. Place the mixture in 9-inch round ovenproof baking dish and top with the remaining shredded cheese. Bake for 30 minutes. Cut into wedges and serve.

Makes 6 servings.

*1 cup shredded mozzarella cheese and 1 cup shredded Parmesan cheese can be substituted for the 6-Cheese Italian Shredded Cheeses.