I'd love to tell you I'm out of my cooking slump but I'm not.  However, I was feeling lazy, sitting on the couch and by chance caught an episode of the Pioneer Woman, Ree Drummond.  I remember back when I started blogging this woman was all the rage, but I wasn't doing much cooking back then so I'm late to the party.   Anyway, not only is Ree a successful blogger,  she is also on the 3rd season of her own show on the Food Network.  Lucky for me I happened to see the episode with her "Lazy Chile Rellenos" and I was sold that I could make these, slump and all.  Here's what you will need:
  • 2 cups whole milk
  • 5 whole large eggs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
  • 1 1/2 cups grated Monterey Jack
  • Warm corn tortillas, for serving

Preheat the oven to 325 degrees F.
Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. 
Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese.
 Pour the egg mixture over the top.
Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of  HOT water and bake until completely set.  Ree's directions say 35-45 minutes but I left it in for about 55 minutes because I wanted it firmer.
 Lastly, Cut into squares and serve with warm corn tortillas! 
Ree said she liked to have this for breakfast but I made it for dinner and added some refried beans on the side and a little avocado and tomato.
Do you ever eat breakfast for dinner?