This easy chile relleno casserole is one I used to make years ago when we had vegetarian friends over for dinner and then when I was vegetarian myself. Now I'm what I call a part-time vegetarian, and this is perfect for my meat-free days. It's good for breakfast, lunch or dinner.
If you, too, have been married since before the earth cooled, tell me about a dish you made in the early years of your marriage. If not, then tell me about whatever kind of food constitutes a "blast from the past" for you.
1/2 cup chopped onions
2 (or 3) 4-ounce cans mild (or hot!) diced green chiles
4 corn tortillas, cut in strips
1 1/2 cups fresh diced tomato or 1 14.5-ounce can fire roasted petite diced tomatoes, drained
8 large eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cumin
1/8 teaspoon crushed red pepper flakes
Garnish ideas: avocado, guacamole, salsa, sour cream, cilantro, sliced ripe olives, thinly sliced radish