This Chile Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company. Prep time: approx. 15 minutes. Cook time: approx. 45 minutes. Ready in one hour.
Makes 6 servings.
2 (7 ounce) cans whole green chile peppers, draned
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
DIRECTIONS
1. Preaheat oven to 350. Spray a 9x13-inch baking dish with cooking spray or line with aluminum foil.
2. Slice chiles in half long ways then lay half of the chiles evenly in bottom of baking dish. Sprinkle with 1/2 of the Monterey and Cheddar cheeses, and cover with remaining chiles.
3. In a bowl, mix the eggs, milk, evaporated milk, and flour. Pour over the top chiles.
4. Bake in the oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top then sprinkle on remaining cheese, and continue baking another 15 minutes.
5. Garnish wish salsa and sour cream (if desired) then serve.
Contributed by Lori Stromberg
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