With our freezer full and our on-going pantry challenge in effect we are not buying any 2016 chile. It turns out I may be a local now, because this is emotionally difficult for me. *sigh* Fortunately I have a few bags of frozen green and red still in the deep freeze, so we might survive. I keep telling myself “There’s always Bueno.”
In the meantime I’m trying not to hoard the chile we do have. Honestly I don’t keep many recipes involving green chile. For me, cooking with green is pretty intuitive: chopped green on beans, chopped green on eggs, chopped green on pizza, you get the idea. Every once in a while, though, I’ll save something just to remind me to try something new the next time I’m stuck for ideas. Recently I found myself wanting to use up bread and eggs. Bread pudding came to mind, but I wanted savory, not sweet.
Enter Green Chile and Tomato Casserole, with a few modifications of course. First, I used roasted instead of fresh. Second, I used reconstituted dried tomatoes because garden fail and also I have lots of dried. Third, I just used regular bread because gluten free isn’t needed in our house. Even with all the modifications this is some yummy stuff. I mean it would be really hard to go wrong with it, but still, one always wonders.
I also think this is a great template for future savory bread pudding experiments. The formula is as follows:
2 cups bread
4 cups veggies or other flavorful bits6 eggs
1 cup milk
2 oz cheese
I’m thinking I’ll use this template to make a blue cheese mushroom version and probably a french onion version. YUM! What combinations can you think of? Let me know in the comments. ^_^