• 5-6 slices of uncooked bacon – cubed or cut into small pieces. (you can substitute ½ lb of sausage if you like)
• ½ onion – chopped fine
• 3 eggs well beaten
• 1 can chopped green chili or 4-5 fresh chilies, peeled-seeded and chopped fine
• 1 can of spinach – drained in a colander and squeezed very dry
• salt and pepper to taste

Sauté the bacon until crisp. Remove from the skillet. Drain approximately half the bacon fat off.

Add the onion and cook slowly until translucent. Break up the drained spinach and add to the onion.

When completely heated through, add the bacon and stir well. Add the eggs and green chili. Cook stirring constantly until the eggs are set.

Add salt and pepper to taste. Serve hot. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Of course raw is the best way to get all the goodies out of it but I enjoy coming up with dishes that add unique flavors to it. Try this one on your family, I’ll bet they like it…

• ½ cup of onion – chopped
• ½ cup of celery – chopped
• 2 tablespoons of oil
• 1 can of mushroom soup
• ½ soup can of milk
• 1 cup of water
• 1 cup of instant rice
• 1 8oz jar of processed cheese
• 1 cup of green chili – fresh or canned
• 1 package of frozen broccoli

Grab your skillet and sauté the onion and celery in oil until soft. Add thawed broccoli. Simmer on low for 15 minutes.

Add the rest of your ingredients then pour it all into a buttered casserole.

Bake at 350° for 25 minutes.

For some reason this goes really good with chicken. I don’t know why, only that they taste great together.

So the next time, take the chicken out of the bucket and place on a platter. Cook up this casserole and surprise… gourmet eats.  I won’t tell anyone. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• ½ cup of onion – chopped fine
• 6 tablespoons of butter
• 2 tablespoons of flour
• ½ cup of water
• 1 large package of broccoli – thawed, drained and chopped
• 3 eggs beaten well
• 8 oz cream cheese – softened to room temperature ( it’s equally good with Con Queso dip)
• ¼ cup of cracker crumbs

Preheat oven to 325°

In your deep skillet sauté the onion in four tablespoons of butter. Blend in the flour and cook until bubbly. Add the water and cook over low heat, stirring constantly until mixture boils and thickens.

Blend the cheese and the onion mixture, a small amount at a time, into the beaten eggs. Beating well after each addition. Pour it over the broccoli and mix carefully.

Put it all in a casserole dish. Melt the remaining two tablespoons of butter and mix with the cracker crumbs. Sprinkle it over the top of the broccoli.

Bake it for 30 minutes. Carefully remove from the oven and serve with just about any meal. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505