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Chile Rellianos Casserole

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Joined: Dec 15, 2005

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Posted to Thread #1 at 8:46 pm on Dec 17, 2005

Chile Rellianos Casserole


Serving Size: 8
Categories :Mexican
Breakfast

Amount Measure Ingredient --
Preparation Method
-------- ------------ ---------------------
-----------
2 lg. can or 3 4oz. Whole green chiles
1 Pound Cheddar Cheese,Shredded
1/2 Pound Monterey Jack Cheese,Shredded
5 Eggs, beaten
1 Tablespoon Flour,Heaping
1/2 Teaspoon Cumin
1/2 Teaspoon Salt
1 lg. can Evaporated Milk,Whole
Tomato Sauce

Remove seeds from peppers and drain on paper towels. Grease casserole dish and line with chiles. Spread Sharp and Jack Cheese on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes or until set. Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.

*The link is for the recipe increased to serve 12*


Link: Recipe increased for 12 servings


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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