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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âA friend gave me this easy take on a traditional Mexican favorite about 35 years ago. Iâm often asked to bring it to potlucks.â âMaggie Owen, Oceanside, California Ingredients:
7 cans (4 ounces each) whole green chilies, drained |
3/4 pound monterey jack cheese, cut into strips |
1 cup (4 ounces) shredded cheddar cheese |
5 eggs |
1-1/4 cups milk |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
Directions:
1. Split chilies lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11-in. x 7-in. baking dish; sprinkle with 1/2 cup 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 a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
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