"*" See Kitchen Notes for more information or links to special ingredients.
For a complete meal, serve over brown rice or a wild rice blend. Top with some of the reserved liquid.
Onion – The best sweet onions are the flatter ones, but they don’t work well logistically for this recipe. It’s best to use the more rounded sweet onions. If you really, really love onions and you can’t find sweet onions, then substitute with red onions.
Chile – Any roasted chile works in this recipe, so use your favorite. Of course I love using New Mexico red and/or green chile as you already know.
Cheese – Monterey Jack is the perfect cheese to use because it has a low melting point which allows it to melt and meld in the 10 minute bake. It also has a mild flavor that best complements the chile and onion. A mild cheddar also works if you don’t have Monterey Jack.
Vegetable Broth– The broth is used as the salt component and as the steaming liquid. While baking, the onions steam in the broth, infusing flavor and salt into the onions. However, unless you are a vegetarian, you can substitute vegetable broth with chicken or beef.
Recipe author: MJ of MJ's Kitchen