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Monterey Sunday Supper

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  Cooked rice 1 Cup (16 tbs)
  Canned green chilies 7 Ounce (1 Can)
  Zucchini 3
  Tomato 1 Large
  Monterey jack cheese 1 Pound
  Sour cream 2 Cup (32 tbs)
  Garlic salt 1 Teaspoon
  Chopped green pepper 1 Tablespoon
  Chopped green onion 2 Tablespoon
  Parsley 1 Tablespoon
  Oregano 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Cook rice until tender.
Slice and parboil zucchini.
Slice chilies and remove seeds.
Cut cheese in narrow strips and insert into half-cut chilies.
In a well-buttered casserole dish, place rice, then a layer of cheese-filled chilies, then a layer of the zucchini and tomato slices.
Mix the sour cream with the spices, pepper and onions and pour over vegetables.
Grate the remaining cheese over the mixture.
Sprinkle with parsley and bake in 350 degree oven for 30 minutes.
This dish can be made ahead of time and kept in the refrigerator until 30 minutes before you are ready to eat.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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