Preparation time: 5 minutes

Baking time: 30 to 35 minutes

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• Chiles Rellenos Casserole

From-scratch Chiles Rellenos are notoriously time-consuming to make, so enjoy the flavors in this easy casserole without the fuss. It is perfect for lunch, Sunday brunch, or a light supper. Add ½ cup diced cooked chicken for the non-vegetarians. A crisp tossed salad and corn tortillas make perfect accompaniments. For a spicier dish, increase the green chiles to 3 or 4 tablespoons. For best results, start with the ingredients at room temperature.

Makes 2 servings (one 4x8-inch loaf)

• ½ cup (2 ounces) shredded Monterey Jack cheese or cheese alternative
• ½ cup (2 ounces) shredded cheddar cheese or cheese alternative, plus 1 tablespoon for sprinkling
• ½ cup sour cream or sour cream alternative
• 2 large eggs
• 2 tablespoons diced green chiles (from a 4-ounce can)
• 1 teaspoon chopped fresh oregano or ¼ teaspoon dried, or to taste
• 1/16 teaspoon (pinch) ground cumin (optional)
• ⅛ teaspoon (dash) paprika
• 2 tablespoons chopped fresh cilantro, for garnish

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 4x8-inch loaf pan.

2. In a small bowl, whisk together the cheeses, sour cream, eggs, chiles, oregano, and cumin (if using); or blend with an electric mixer on low speed. Pour the mixture into the pan and sprinkle with the remaining 1 tablespoon cheddar. Dust lightly with the paprika.

3. Bake for 30 to 35 minutes, until the top is puffy and golden brown. Serve immediately, garnished with cilantro.

LEFTOVER GREEN CHILES Store the leftover diced green chiles in a tightly closed screw-top glass jar so that the strong green chile smell does not permeate your refrigerator. They can be added to scrambled eggs, frittatas, stews, and chili.

Per serving: 310 calories; 21g protein; 23g total fat; 1g fiber; 4g carbohydrates; 246mg cholesterol; 414mg sodium