2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13×9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

BAKED PINEAPPLE CUSTARD ala summer berries

I originally got the pineapple portion of this recipe from my cousin Jenn, and it quickly became our family favorite. During the summer I add fresh berries to “spice” it up a bit in flavor and color. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.