chili relleno
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (small) chopped green chiles |
| 1 pounds | Monterey Jack; grated |
| 1 pounds | Cheddar; grated |
| 1 | Egg |
| 1 can | (small) evaporated milk |
| 2 tablespoons | Flour |
| 1 can | (small) tomato sauce |
Layer chiles, Jack & cheddar cheeses in a 9x12-inch pyrex pan. Beat egg, milk & flour together, spread on top. Bake 30 minutes at 350. remove from oven & spread tomato sauce on top. Return to oven & bake 15 minutes more.
Serve hot.
MRS SAMUEL L. (MARY) HAYTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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