hopefully yum

just stuck this in the oven. it's the thing i made a couple weeks ago using the wrong kind of peppers, so i'm hoping this time i'll actually be able to use it. remember to get mild peppers to put as the base! otherwise, pretty simple

Chicken Chile Relleno Casserole

Preheat oven to 350.

2 4 oz cans diced chiles – put in bottom of Pam-sprayed dish

Chop and sauté 1 onion for about 10 minutes.

Chop some garlic and a de-seeded jalapeno and add to onion.

Shred a cooked chicken breast and add in.

Season with your favorite spicy chicken seasoning.

Saute a little longer.

Layer on top of chiles.

Layer on some shredded cheese.

Beat 4 eggs. Add 2 cups skim milk & 1 cup half & half. Add 1 cup flour, some salt, pepper, cumin powder and ground coriander seed. Beat again.

Pour over chile/chicken/cheese.

Bake at 350 for about an hour.

not muches:
the awkward teenage boy talking to his dog on the street - i do that all the time at home
the fact that the walk home was not much longer than usual, even with what felt like 20lb of books
all the hours of work those books represent