Roxy15
All-Conference
Chiles Rellenos Casserole:
2-(4-oz. Cans Each) Whole Green Chilies, Drained
1/4 lb. Monterey Jack Cheese, Cut Into Strips
1 Cup-(4-oz.s) Shredded Cheddar Cheese
5 Eggs
1-1/4 Cups Milk
1/4 Cup All-Purpose Flour
1/4 Tsp. Salt
1/4 Tsp. Pepper
1/8 Tsp. Hot Pepper Sauce
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.x7-in. baking dish; sprinkle with 1/2 cup Cheddar Cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper and Hot Pepper Sauce until smooth; pour over chilies. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before serving.
2-(4-oz. Cans Each) Whole Green Chilies, Drained
1/4 lb. Monterey Jack Cheese, Cut Into Strips
1 Cup-(4-oz.s) Shredded Cheddar Cheese
5 Eggs
1-1/4 Cups Milk
1/4 Cup All-Purpose Flour
1/4 Tsp. Salt
1/4 Tsp. Pepper
1/8 Tsp. Hot Pepper Sauce
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.x7-in. baking dish; sprinkle with 1/2 cup Cheddar Cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper and Hot Pepper Sauce until smooth; pour over chilies. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before serving.