Chile relleno casserole and shrimp ceviche.

Today’s lunch, chile relleno casserole and shrimp ceviche! I effing love chile relleno, and I love shrimp ceviche even more! What I liked about the idea of a casserole, is that chile relleno can be a bit time-consuming to make. This makes it quick meal, winning! I’ve also created a tangy and creamy sauce to go atop of it, instead of using the traditional red enchilada sauce which for me, tastes a little too overpowering.

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For the casserole and sauce:

  • Four eggs
  • Two tablespoons flour
  • One teaspoon salt
  • Three 10 ounce cans green chiles, split
  • 8 ounces shredded Monterey jack cheese
  • One cup sour cream
  • Three tablespoons juice from the can of green chiles
  • One tablespoon cumin

Preheat oven to 350 degrees.  In a bowl, mix egg, flour and salt, set aside. In a casserole dish, put a layer of chile, a layer of cheese, and keep going until you run out of both. Pour egg mixture over top and bake until egg mixture is fluffy and cooked, about 15 to 20 minutes. Fucking easy, right! Hell yes!

For the sauce, combine sour cream, cumin, a little salt to taste, and the juice from the can of chiles. Bam! Sauce done!

For the shrimp ceviche:

  • One pound of small, raw shrimp
  • Two avocados, cut into small cubes
  • One large tomato, diced
  • One medium cucumber, peeled and diced
  • 1/4 cup cilantro, diced
  • One Serrano chile, seeds taken out and diced(tip: the easiest way to get the seeds out of a chile is to roll the pepper across your surface with your palm three or four times. Cut the end off, and the seeds will come right out. Bam!)
  • Medium red onion, diced
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • One tablespoon cumin
  • Teaspoon salt

Bring a pot of water to a boil, and boil shrimp for approximately 1 minute and 30 seconds. Any longer and you’ll end up with some rubbery ass shrimp. Unless that’s your thing, I’m assuming it’s not. Set the shrimp aside to cool completely. Chop shrimp and put it in a bowl. Add veggies, lemon and lime juice, cumin and salt. Mix that shit up and you’re ready to go! You can eat the ceviche by itself or enjoy it with tortilla chips or crackers.

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