PREP: 25 minutes CHILL: 2 to 24 hours BAKE: 40 minutes STAND: 10 minutes OVEN: 350°F MAKES 4 servings
2 4-ounce cans whole green chile peppers, drained
1 cup fresh asparagus cut into 1-inch pieces or frozen cut asparagus, thawed
1 small red onion, quartered and thinly sliced
1 tablespoon butter
1 cup shredded Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese (4 ounces)
1 tablespoon all-purpose flour
4 eggs, lightly beaten
11⁄4 cups half-and-half, light cream, or milk
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 cup chopped tomato (1 medium)
1 Lightly grease four 12- to 16-ounce au gratin dishes; set aside. Pat chile peppers with paper towels to remove excess liquid. Make a slit along 1 side of each pepper and lay flat. Discard any seeds. Pat again with paper towels. Arrange chile peppers in a single layer in the prepared au gratin dishes, cutting as necessary to fit.
2 In a medium skillet cook asparagus and onion in hot butter over medium heat about 5 minutes or just until tender, stirring occasionally. Divide asparagus mixture among au gratin dishes. In a small bowl combine cheese and flour; toss gently to coat. Divide cheese among dishes.
3 In a medium bowl combine eggs, half-and-half, salt, and black pepper. Pour egg mixture evenly over ingredients in dishes. Cover and chill for 2 to 24 hours.
4 Preheat oven to 350°F. Place au gratin dishes in a 15x10x1-inch baking pan. Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand for 10 minutes before serving. Sprinkle with tomato.
PER SERVING: 342 cal., 26 g total fat (14 g sat. fat), 272 mg chol., 578 mg sodium, 11 g carb., 1 g fiber, 18 g pro.
