Chili Relleno Casserole
chile relleno casserole 
 
2 large  cans chili peppers whole, green, mild
1 small  can chili peppers chopped, green, mild
1/2 lb.  cheddar cheese grated
1/2 lb.  monterey jack cheese grated
1 can  evaporated milk low fat dairy products work well too
1   egg
1/2 cup  flour
1/2 small  can tomato sauce
 
split and clean peppers, removing all seeds. put them on the bottom of 8 x 
12 inch casserole dish, don't squash down. spread grated cheeses over 
chilies. top with chopped chilies. in a blender: beat milk at high speed 
until fluffy. add egg and continue beating until it becomes fluffy. add 
flour and continue beating until it becomes fluffy. pour the milk mixture 
over the cheese. set the casserole aside for a while to let the milk work 
its way down underneath the chilies on the bottom. bake at 350 degrees for 
30 minutes. take out and spread tomato sauce on top, then bake another 5 
minutes. let sit for a while before you serve so the hot cheese isn't 
runny. for a 9 x 13 inch pan, use 1 1/2 recipes. 
 
enjoy ! 
 
-- 
(ID: 8929) Mirror: rec.food.recipes: Sat, Jan 31, 2004


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