Just a warning here…this Chiles Rellenos Bake is very addicting! Made in a square baking pan, you cut it into squares, and it makes such a great, cheesy appetizer or snack—or even a tasty brunch side dish! It’s really hard to stop eating!
The flavor of the chiles blended with the cheese is so good! Whatever the occasion or meal you make this for, I’m sure it will be a big hit! If you need more servings for a larger crowd, double the recipe and make it in a 9 x 13″ pan. If you happen to have leftovers, it reheats in the microwave well too!
Whether you’re wanting to make a good game-watching snack or just something your family can munch on, this 7-Layer Dip is really easy to put together! It has all the great Tex-Mex ingredients and flavors that everyone loves…a tasty refried bean base layer topped with guacamole, sour cream, Cheddar cheese, a mix of diced tomatoes and salsa, green onions, and black olives!
Are you growing cucumbers in your garden this year? Here’s a recipe you can use those cucumbers in! It’s perfect for summer because it’s a little fruity, lightly sweet, and a little spicy–good with tortilla chips or as a side dish with chicken or fish. And it’s very easy to make! I like that this salsa has peaches in it because that’s one of my favorite summer fruits. The lime juice and peach preserves add a nice light touch of tangy sweetness–and if you want a sweeter salsa, stir some honey into the salsa. You can also make it even fruitier by substituting small chunks of watermelon for the red bell pepper.
PEACH CUCUMBER SALSA by NancyC
Makes about 5 1/2 cups
3 cups pitted and chopped peaches, peeled or unpeeled (about 1 1/2 lbs. or 3 to 4 peaches)
1 large cucumber, seeded and chopped
1 red bell pepper, seeded and chopped (or for a fruitier salsa, substitute 2 cups of small watermelon chunks)
2 green onions, thinly sliced (both the white parts and stems)
1/2 to 1 Tablespoon seeded and finely chopped jalapeno
Optional: add a little honey to taste for a sweeter salsa
In medium bowl, toss together chopped peaches, cucumber, red bell pepper, green onions, and jalapeno.
In small bowl, mix the lime juice and peach (or apricot) preserves, blending well. Pour over the chopped peach-cucumber mixture and toss until everything is coated. For a sweeter salsa, you can mix in some honey if you want. You can serve this salsa with tortilla chips or as a side with chicken or fish.
To make ahead: You can prepare this salsa up to 2 hours before serving; cover and refrigerate until ready to serve and stir to blend ingredients before serving.
I don’t have a veggie garden this year, but I really appreciate my friends who share their veggies with me–like the cucumber I used in this salsa! What’s your favorite recipe that uses cucumbers?