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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This zesty dish is not for the faint of heart. My family has been enjoying it for three generations...and will be doing so for years to come! Ingredients:
1 can (27 ounces) whole green chilies, drained |
4 cups (16 ounces) shredded sharp cheddar cheese |
4 egg, lightly beaten |
1 can (12 ounces) evaporated milk |
1/4 cup king arthur unbleached all-purpose flour |
1 can (29 ounces) tomato sauce |
1 envelope taco seasoning |
8 ounces sharp cheddar cheese, cut into 1-inch cubes |
Directions:
1. Slice chilies in half and remove seeds. Arrange half of the chilies in a greased 13-in. x 9-in. baking dish. Sprinkle with shredded cheddar cheese. Cover with remaining chilies. In a small bowl, whisk the eggs, milk and flour until smooth; pour over cheese. Bake, uncovered, at 350° for 30 minutes.
2. In a small bowl, combine tomato sauce and taco seasoning; pour over casserole. Carefully place cheese cubes on top in a checkerboard pattern; bake 10-15 minutes longer or until top is set. Let stand for 10 minutes before serving. Yield: 8-10 servings.
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