Chili Relleno Casserole

     I can't recall where I first ran across this recipe but I remember it being very popular at bridal and baby showers I attended over twenty years ago.  It's a cross between a crustless quiche and a chile relleno souffle and couldn't be easier to make.  Just mix the ingredients together in a large bowl, pour into your dutch oven and bake.  To simplify things even more, use a 2 cup package of shredded Cheddar Jack cheese.  In my 10 inch dutch oven, this baked with 10 coals around the bottom and 24-26 on the lid.  After 25 minutes, or when the eggs are set and puffy, sprinkle on the remainder of the cheese and continue heating until melted.  It will be much easier to slice into wedges if you let it sit for a good 15 minutes before serving.  Add an extra can of chilies if you want to bump up the heat but do give this light and airy casserole a try, it's an ideal camper's dutch oven breakfast.

Chili Relleno Casserole
3 cups (24 oz.) cottage cheese
6 eggs, lightly beaten
3/4 cup finely crushed Ritz (or buttery) crackers
1 4 oz. can chilies, drained and chopped
1 cup Cheddar cheese, shredded
1 cup Monteray Jack cheese shredded
OR 2 cups Cheddar Jack cheese, shredded
Fresh chopped cilantro for garnish

     Lightly oil or spray 10 inch dutch oven.
     Combine eggs, cottage cheese, cracker crumbs, chilies and half the cheese in large bowl.
     Pour into prepared oven.
     Bake for 25-30 minutes or until set.
     Sprinkle with remaining cup of cheese; bake for 3-5 minutes or until cheese is melted.
     Let rest in dutch oven for 15 minutes before serving. 
     Makes 4-6 servings.

Pour egg mixture into well oiled 10 inch dutch oven

Bake at 350 degrees for 25 minutes or until eggs have set

Sprinkle with remaining cup of Cheddar Jack cheese

Cover and cook for 3-5 minutes or until cheese has melted

Allow casserole to sit for 15 minutes before serving and top with cilantro