{"id":405,"date":"2018-07-10T15:06:20","date_gmt":"2018-07-10T15:06:20","guid":{"rendered":"http:\/\/web1.dharma.org\/?page_id=405"},"modified":"2018-07-10T15:06:20","modified_gmt":"2018-07-10T15:06:20","slug":"chilequile","status":"publish","type":"page","link":"https:\/\/www.dharma.org\/resources\/recipes\/chilequile\/","title":{"rendered":"Chilequile"},"content":{"rendered":"

Ingredients<\/h2>\n

Serves 6<\/h3>\n

Olive oil
\n3\/4 pound mild chili peppers, such as Anaheim peppers
\n1 pound onions \u2013 diced
\n1 tablespoon garlic \u2013 minced
\n12 or more corn tortillas
\n1\/2 pound Monterey Jack cheese \u2013 grated
\n1 cup yogurt
\n6 eggs, beaten
\n1 teaspoon salt (or to taste)
\n1\/4 teaspoon pepper<\/p>\n

Preparation<\/h2>\n

Part 1 \u2013 Roasting the peppers<\/h3>\n
    \n
  1. Preheat oven to 375 degrees.<\/li>\n
  2. Wear gloves to avoid burns and be careful not to touch your eyes or other mucous membanes after handling the peppers.<\/li>\n
  3. Slice peppers in half lengthwise so that they lie flat.<\/li>\n
  4. Using a spoon or knife, remove the seeds and any membranes from the peppers.<\/li>\n
  5. Coat the peppers with olive oil and roast in the oven about 20-25 minutes or until they blister and are browned. Set aside to cool before chopping.<\/li>\n<\/ol>\n

    Part 2 \u2013 Preparing and baking the chilequile<\/h3>\n
      \n
    1. Turn oven temperature down to 350 degrees.<\/li>\n
    2. Heat oil in a skillet and add onions and garlic. Saute until onions are soft and translucent.<\/li>\n
    3. Remove from heat and add the chopped peppers to the sauted onions and garlic. Mix well.<\/li>\n
    4. Lightly oil a casserole dish and layer tortillas on bottom of pan, overlapping.<\/li>\n
    5. Next add a layer of the onion\/pepper mixture on the tortillas, then half the grated cheese.<\/li>\n
    6. Repeat layers again, beginning with tortillas and ending with the grated cheese.<\/li>\n
    7. In a large bowl or container, combine yogurt, beaten eggs, salt and pepper and mix well. Then pour evenly over all of the ingredients in the pan.<\/li>\n
    8. Cover pan with foil or lid and bake, turning pan around in oven after 25 minutes. Continue baking for a total of 50-60 minutes. If necessary, remove lid to allow for the top to brown for the last 10 minutes.<\/li>\n
    9. Take chiliquile out of oven and let it set for 10 minutes before cutting.<\/li>\n
    10. Serve with tortilla chips, fresh salsa and sour cream on the side.<\/li>\n<\/ol>\n

      This dish is wheat free.<\/p>\n","protected":false},"excerpt":{"rendered":"

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