Good Morning! Today on When Readers Write I shared a short story on how I found my people in the middle of Virginia and in the midst of a writers conference. I also shared with you my love for one of God’s best creation-green chile. Here’s one of my favorite recipes that I used on those crazy MOPs mornings as I struggled to get three kids dressed and ready so this momma could have a few moments with God and conversation with people over the age of five.
Green Chile Egg and Cheese Squares
8 oz. Monterey Jack Cheese (you can substitute your favorite cheese)
8 oz. Sharp Cheddar Cheese (see note above about cheese)
16-18 oz. Green Chile-chopped (you can used mild, medium, or hot, or a mixture)*
Preheat oven to 350*. In 9×13 dish layer 8oz. of cheese, green chiles, and then another layer of 8oz. of cheese. Use chile juice** to beat eggs and then pour eggs over cheese and chile. Bake for 45 minutes or until center is firm to touch (because this is an egg dish the center may not firm completely until dish cools). Cut into squares and serve.
*Green chile may be purchased from local grocery stores in the ethnic frozen food section. **When chile is thawed use the juice to beat with eggs.
Is there a familiar recipe that reminds you of home?
Natalie Walters is a freelance writer and blogger who resides wherever the Army sends her. She has written for many online publications and has been published in P31 Woman magazine. She is a member of American Christian Fiction Writers and the Christian Writers Guild. Her travels across the world give her stories the rich details that help immerse her readers in the adventure of high stakes, personal struggle, and page-turning suspense.