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    Chile Relleno Casserole


    Source of Recipe


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    1 cup half & half
    2 eggs
    1/3 cup flour
    2 tsp cilantro
    8 oz monterey jack cheese, shredded
    8 oz colby or cheddar cheese, shredded
    2 - 4 oz cans whole green chiles
    1/2 cup chunky salsa

    Beat together the half & half, eggs, flour and cilantro until smooth. Rinse the chiles and dry. Mix the cheeses, reserving 1/2 cup for the topping. Alternate layers of cheese, chiles, and egg mixture in a casserole dish that has been greased or sprayed with Pam. Top with salsa and cheese. Bake at 350° F. for 1 hour.
    Serves 4 to 6 modestly, or 2 generously with leftovers for lunch (warm up in the microwave). Also good with frijoles refritos on the side and, perhaps, a Corona to wash it down

 

 

 

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