Avenas Rancheros

MJ made a dish for one of her groups earlier this week, one that required opening a small can of mild green chile peppers. Since we don’t use many of those, a can like that will usually sit in the fridge until it turns furry. I figured I’d better help out by making oatmeal with it. I used a dinner teaspoon of those, and a light shake of regular chili powder. The results were not exciting. I don’t particularly like hot, but this had no heat, and the green chiles just added that almost-but-not-quite pickled taste, like banana peppers. Obviously, I needed to turn some dials. The next morning I used the same amount of green chiles, but added some onion flakes, a heavy shake of chili powder, and a three-finger grab of shredded cheddar.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of beef broth, salt. Dinner teaspoon of diced chile peppers, your choice as to heat. Onion, chili powder, and shredded cheese to taste. Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove, and the cheese after you have stirred in the potatoes.

Results: This isn’t exactly rancheros style, because it doesn’t have any tomatoes, but I’ve found that tomatoes and oats don’t get along. Getting the right amount of chili powder is tricky, because it’s easy to overheat. The cheese is what pulls it together. Having said that, it’s an OK meal if you have leftover chiles, but it’s not worth opening a can for.

Rating: *****

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