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Post by Baking_Bud on Jan 1, 2003 2:17:29 GMT -6
Chile Rellenos Casserole
Four 4-ounce cans whole chilles 1 pound Cheddar cheese 1 pound Monterey Jack cheese 4 eggs 1 large can evaporated milk 3 tablespoons flour Salt and pepper to taste
Directions: Remove seeds and flatten half of the chilles to cover a 9x13-inch pan; cover with thick slices of Cheddar cheese. Add another layer of chillies and a layer of Monterey Jack cheese.
Slightly beat eggs, add milk, and flour, salt and pepper. Pour over chillies and cheese. Bake for about 45 minutes at 325 degrees. Top with chunky salsa.
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