Anaheim and Tomato Casserole

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves: 6

Ingredients
4- 5 large pieces of bread crusts (I used whole grain gluten free)
2 cups diced or 2-3 medium Anaheim chiles, diced
2 medium tomatoes sliced
1-2 tbsp olive oil
6 large eggs
1 cup almond milk (or milk of choice)
1 tsp favorite seasoning mix (I used adobe mix which includes garlic, onion, oregano, sea salt, chili pepper, and black pepper)
1 tbsp chopped cilantro (or basil works too)
2 oz provolone cheese (or non dairy cheese)
optional — Feel free to add in sausage or chicken for more protein

Instructions

Preheat oven to 350F. Spray a large casserole dish with a little cooking oil. Next lay out your crusts on the bottom. Then layer the diced green chiles, tomatoes, cheese, and ½ tbsp cilantro over the crusts.

Drizzle 1-2 tbsp olive oil evenly over the layers.
in another bowl, combine your egg, milk, and seasoning mix. Whisk or beat until eggs are kinda fluffy.

Pour batter over the casserole dish and bake for 30-35 minutes.
Remove and garnish with the rest of your cilantro.

Notes
it’s best to use hearty bread crusts so that it gives it more a crunch on the edges. Be sure to layer the crusts evenly on the bottom.

Adapted from cottercrunch.com