Chile relleno torta
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cheddar; grated |
| ½ | pounds | Monterey Jack; grated |
| 5 | Eggs | |
| ⅓ | cup | Flour, all-purpose |
| 1⅔ | cup | Half-and-half |
| 4 | ounces | Green chiles, diced; drained |
| ¼ | cup | Picante sauce |
| --*Dying for Chocolate* | ||
| Diane Mott Davidson | ||
Directions
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.