One of the best memories many daughters have with their moms is cooking. It’s a valuable life skill that we should have all been taught and is often passed down by mothers to their daughters, as well aі fathers to sons, grandparents to grandkids and more. Teaching your daughter to cook will not only teach them to feed themselves and their future families, but it will create beautiful bonding moments for both you and fond memories to look back on. If your daughter is 10 or under, you might want to avoid going for super complicated recipes or dishes that require a lot of hazardous cooking utensils. Here is a recipe that is easy enough for younger kids to participate in and that will be as fun to make as they are tasty and enjoyable to eat.
Chile Relleno Casserole
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
- Two servings of veggies in every 1/2 cup of sauce.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
This is a recipe that’s great for families that like Mexican flavors and that can eat cheese. It’s also great for vegetarian families or families who like to have vegetarian nights from time to time.