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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.Mary Morrow, Jordan Valley, Oregon Ingredients:
3 cans (4 ounces each) whole green chilies, drained |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/3 cup king arthur unbleached all-purpose flour |
1 cup half-and-half cream |
2 eggs, lightly beaten |
1 can (8 ounces) tomato sauce |
Directions:
1. Cut chilies open lengthwise. Rinse; removing seeds. Place chilies on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.
2. In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chilies and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese.
3. Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6-8 servings.
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