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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