Chiles rellenos casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
7 can(s) (4 oz ea) whole green chilies, drained |
5 eggs |
1/4 cup(s) flour |
1/8 teaspoon(s) hot pepper sauce |
1 1/4 cup(s) milk |
3/4 pound(s) monterey jack cheese, cut into strips |
1/4 teaspoon(s) pepper |
1/4 teaspoon(s) salt |
1 cup(s) shredded cheddar cheese |
Directions:
1. Split chilies lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chilies with cheese strips. Place half of chilies iin a greased 11 x 7-in baking dish; sprinkle with 1/2 c cheddar cheese. Repeat layers.
2. 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 knife inserted in center comes out clean. Let stand 10 minutes before serving.
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