Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Chili Relleno Pie




Source of Recipe


Gail's Recipe Swap


Recipe Introduction







List of Ingredients




2 cn (8 oz. ea.) green chilies
1 lb jack cheese, sliced
1 lb cheddar cheese, sliced
4 tb whole wheat flour
1 c evaporated milk
1 c sour cream
4 eggs
2 c salsa



Recipe




Cut chilies open and line 8" x 13" baking
dish with them. Layer both cheeses evenly
over chilies. Add any remaining chilies
over the cheese layer. Mix flour with small
amount of milk; using a wire whisk helps to
make a smooth paste.

Mix in remaining milk and sour cream.
Beat in eggs, one at a time. Pour over
chilies and cheese; bake for 30 minutes at
350 degrees. Pour salsa over top and
bake an additional 15 min.