Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

CHILES RELLANOS CASSEROLE




Source of Recipe


Taste of Home, June/July 2010


Recipe Introduction


Too be tried soon.


List of Ingredients




7 cans (4 oz each) whole green chilies, drained
� lb Monterey Jack cheese, cut into strips
1 c (4 oz) shredded cheddar cheese
5 eggs
1 � c milk
� c all-purpose flour
� tsp salt
� tsp pepper
1/8 tsp hot pepper sauce


Recipe



Split chilies lengthwise; rinse and remove seeds. Drain on paper towls; pat dry. Stuff chiles with cheese strips. Place half of chilies in a greased 11� x 7� baking dish; sprinkle with � c cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350� for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Yield: 8 servings