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    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
    ¾ lb Monterey Jack cheese, cut into strips
    1 c (4 oz) shredded cheddar cheese
    5 eggs
    1 ¼ c milk
    ¼ c all-purpose flour
    ¼ tsp salt
    ¼ 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 ½ 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

 

 

 


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