Chile Relleno Casserole
Source of Recipe
CHRIS
List of Ingredients
2 large cans Chili Peppers whole/ green/ mild
1 small can Chili Peppers chopped/ green/ mild
1/2 pound Cheddar cheese grated
1/2 pound Monterey Jack cheese grated
1 can Evaporated Milk Low fat dairy
products work well too
1 Egg
1/2 cup Flour
1/2 small can Tomato Sauce
Recipe
Split and clean peppers, removing all seeds. Put them on the bottom
of 8 x 12 inch casserole dish, don't squish down. Spread grated cheeses
over chilies. Top with chopped chilies.
In a blender: Beat milk at high speed until fluffy. Add egg and
continue beating until it becomes fluffy. Add flour and continue beating
until it becomes fluffy. Pour the milk mixture over the cheese. Set the
casserole aside for a while to let the milk work its way down underneath the
chilies on the bottom.
Bake at 350 degrees for 30 minutes. Take out and spread tomato
sauce on top, then bake another 5 minutes. Let sit for a while before you
serve so the hot cheese isn't runny.
For a 9 x 13 inch pan, use 1 1/2 recipes.
Enjoy !
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