There is a layer of green enchilada sauce and a lot of cheese in this chili relleno casserole. It is a simple yet delectable supper. My partner adores it.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 1 ¾ cups raw sugar, divided
- 3 tablespoons raw honey
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 cup dried apples
- 1 cup dried persimmons
- 1 cup chopped black walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
- Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.
- You can use brown sugar instead of the honey-sugar mix.
- You can use any dried fruits you like such as peach, persimmons, apples, raisins, plums, pears. You can often find premixed fruit blends.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 71 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |