279903 chile relleno casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (18 oz.) can Ortega chilies, | |
| Whole | ||
| 6 | To 8 corn tortillas, cut | |
| Into wide strips | ||
| 1½ | pounds | Jack cheese |
| 2 | Tomatoes, sliced | |
| 1 | Doz eggs | |
| ¾ | cup | Milk |
| ½ | teaspoon | Salt & pepper |
| 1 | teaspoon | Cumin |
| 1 | Clove garlic, crushed | |
Directions
Grease a 9 x 13 inch casserole. Lay ½ chiles in pan. Top with ½ tortilla strips and ½ cheese. Cover with tomato slices. Repeat layering with remaining chiles, tortillas and cheese. Combine eggs, milk and spices. Pour over casserole. Bake, uncovered at 350 degrees for 30 minutes until puffy hot. Let stand 5 to 10 minutes before cutting. Serve with salsa. Makes 6 to 8 servings.
Submitted By BARRY WEINSTEIN On 04-24-95