Chili egg puff is one of those dishes that I grew up with. It was a breakfast staple for different holidays and special occasions. There are a bunch of recipes online but, it’s essentially green chilis, eggs, and cheese baked together resulting in a “puffy” casserole. It’s so good.
I like baking it in our clear pie dish, not only because I cut the recipe in half (usually calls for a 9 X 13 pan) but because I get more browning on the top, which I’m a sucker for.
For dinner I wanted something easy. My wife and I agreed that while we like ham, we weren’t feeling it this year. So we opted for one of our recent (easy) favorites: Chef John’s “Salt and Pepper Ribs”. We opted for baby backs and paired it with some mashed potatoes. Easy!
As you can see, we ate well without that much effort. Which followed the theme of the day: chill and easy.