Dinner Favorites · Vegetables / Side Dishes

Chile Cheese Gratin

Why ….why…. why… oh WHY does it happen like this?

How come I was awake at 3 a.m.? I didn’t have to get up until 6! I’ve been gypped of three hours of beauty-enhancing sleep!

*** grrrrrrr ***

On the plus side, I’ve had quite a productive morning and it’s only 5:45 a.m. ….. On the down side, I can pretty much guarantee that I’ll be asleep by 8 p.m. tonight.

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Ooooooh, but you know what? I just might be able to squeeze in that last bit of painting this morning….. in between cake layers and party prep, of course…….

Chile Cheese Gratin – adapted from Mark Bittman

  • 1 can (28 oz) whole roasted chiles
  • 2 cans (14 oz each) chopped tomatoes with chiles and onions (I used Ro-Tel brand)
  • 3 cups grated cheddar/monterey jack cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tsp. fresh ground black pepper
  • 1 cup panko bread crumbs

Preheat the oven to 375 degrees. Grease a large gratin dish with nonstick spray.

Split the chiles in half (so they lay flat) and place a single layer on the bottom of the dish. Cover with half the tomatoes, cheese, cilantro and black pepper. Repeat layers, then sprinkle the panko crumbs over the top. Bake the gratin until hot, bubbling and browned, about 25-30 minutes. Serve hot or at room temperature with a dollop of sour cream.

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