When visitors come to Lancaster County, they generally want to eat some good, Pennsylvania Dutch cooking. They are looking for a slow roasted beef with mashed potatoes and cooked carrots, or crispy fried chicken with green beans and buttered noodles.
This is the food we grew up on. And, it is good. Really, really good. But spicy it is not.
One of our staff members has a husband who just can’t get enough spice even though he was raised in Lancaster County (or maybe he’s making up for his childhood of mild foods!). He keeps a bottle of hot sauce handy at every meal – he even adds it to his buttered noodles.
He also happens to be vegetarian. So, this recipe from Fix-It and Forget-It Vegetarian Cookbook is a hit in their house. Maybe he can put away his hot sauce for one meal!
Don’t worry, the spice level is easily adjusted. Simply use less green chilies or use fresh chili peppers as listed in the variation. Adjust it for your taste preferences and enjoy!
Chili Rellenos Casserole
Fix-It and Forget-It Vegetarian Cookbook, page 204
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 1 ½ hours
Ideal slow-cooker size: 3-qt.
6 eggs, beaten slightly
1 ½ cups low-fat cottage cheese
20 buttery crackers, crushed
4-oz. can chopped green chilies
¾ cup shredded cheddar cheese, divided
¾ cup shredded Monterey Jack cheese, divided
1. Combine eggs, cottage cheese, crackers, chilies and half the cheddar and Monterey Jack cheeses.
2. Pour into greased 3-quart slow cooker.
3. Cook on high for 1 hour and 15 minutes. Check to see if it’s set. If not, allow to cook another 15 minutes and then check again.
4. Remove lid and sprinkle with remaining cheese.
5. Cook until cheese melts.
6. Let stand for 5 minutes before serving.
Variation: Omit the chopped green chilies and use 18-20 mild chili peppers. Don’t grate the cheese – instead, cut it in sticks and stuff each chili pepper. Place peppers in bottom of greased slow cooker and pour egg mixture over top. Top with more grated cheese if you wish.