I woke up this morning to the wonderful sounds and smells of Ken making breakfast. How lucky I am to have a man who knows how to cook. He was making chile rellenos, the lazy way. And as a bonus, the “lazy way” also means they are gluten free!
First, you take a large can of whole Ortega chiles and choose only the largest six or seven peppers out of the can. Set the rest aside for another day. Cut some pepper jack cheese into large sticks (or mozzarella, Colby, or plain jack, whatever your preference, except cheddar). Stuff each pepper with a generous hunk of cheese. Grease your baking pan and preheat the oven to 325. Scramble four eggs, add a little milk and salt and pepper to taste. Pour over the peppers. Bake for 30 to 45 minutes. Enjoy with some hot corn tortillas and maybe some fried potatoes.