Chile relleno torta dianne mott davidson
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cheddar cheese; grated |
| ½ | pounds | Monterey Jack cheese; grated |
| 5 | Eggs | |
| ⅓ | cup | All-purpose flour |
| 1⅔ | cup | Half-and-half |
| 1 | 4-ounce can diced green chiles, drained | |
| ¼ | cup | Picante sauce |
Directions
Preheat oven to 375F. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat 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 center is set.
Source: Dying for Chocolate, by Dianne Mott Davidson ISBN:0-553-08576-X Submitted By FIL BERNABEI On 12-26-94