Chile relleno torta

Yield: 8 Servings

Measure Ingredient
½ pounds Cheddar; grated
½ pounds Monterey Jack; grated
5 \N Eggs
⅓ cup Flour, all-purpose
1⅔ cup Half-and-half
4 ounces Green chiles, diced; drained
¼ cup Picante sauce
\N \N --*Dying for Chocolate*
\N \N Diane Mott Davidson

Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10" pie plate. Beat eggs, add flour slowly, and the nbeat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until the center is set.

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