I’m so sorry about the grilled cheese picture. Oh, wait—no I’m not.
- 1 cup rice
- 14 oz. can whole green chiles
- 4 zucchini
- 2 large tomatoes
- 1 lb. block Monterey Jack cheese (sliced or shredded)
- 2 cups sour cream
- 1 tsp. salt
- 1 tsp. oregano
- 1⁄2 green bell pepper, chopped
- 2 tbsp. minced green onion
Preheat oven to 350°.
Grease a 13″ x 9″ baking dish. Cook rice and spread it out in the dish.
Slice zucchini thinly and parboil 1 minute.
Slit green chiles and remove seeds. Cut one 1⁄4″ thick slice of Monterey Jack for each pepper and fold them into the peppers.
Grate the rest of the Monterey Jack, set it aside.
Cover the rice in the baking dish with layer of the cheese-stuffed chiles.
Add a layer of sliced tomatoes and zucchini.
Mix spices, minced green onion and chopped green bell pepper with sour cream and spread it on top.
Cover with the shredded cheese.
Cover with foil and bake at 350° until the cheese is bubbling, about 45 minutes to 1 hour.