Posts: 12,139
Threads: 28
Joined: Nov 2006
Guess I didn't see that extra cup of cheese when I read the recipe the first time, Theresa, but you could always leave it out. If we like this I will probably play with it a little. I had this dish once with a layer of thinly sliced tomatoes and really liked that.
* Exported from MasterCook *
Chiles Rellenos Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 4 oz. cans whole green chilies -- drained
3/4 pound Monterey jack cheese -- cut into strips
1 cup shredded cheddar cheese
5 whole eggs
1 1/4 cups milk
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon 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 x 7 baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper and 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.
Source:
"Maggie Owen/Oceanside, CA as submitted to Taste of Home magazine"
Maryann
"Drink your tea slowly and reverently..."