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    Chili Rellano


    Source of Recipe


    Peggy Rutherford

    List of Ingredients




    10 eggs
    1/2 c. flour
    1 tsp. baking powder
    1 stick oleo (1/4 lb.) melted
    1 lb. Monterey Jack Cheese, grated
    1 pt. (2 c.) cottage cheese
    1 can or 7 to 8 oz. green chilies, diced



    Beat eggs for 2 minutes with mixer. Salt a little if you wish Add flour, baking powder & salt to eggs. Mix 1 minute on low speed. Add melted oleo to above and stir in. The last additions are the cheeses and chilies. Stir in well. Mixture will be lumpy. Bake in greased 13' x 9' loaf cake pan at 400° for 15 minutes. Reduce heat to 375° for 25 to 30 minutes more. Should be brown and puffy. Cool and cut into squares you can hold. Serve hot or cold.


    Note: Peggy is the Michigan coordinator for Parkinson Action Network (PAN).


    Recipe
 

 

 

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