Chili relleno pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (8 oz. ea.) green chilies |
| 1 | pounds | Jack cheese, sliced |
| 1 | pounds | Cheddar cheese, sliced |
| 4 | tablespoons | Whole wheat flour |
| 1 | cup | Evaporated milk |
| 1 | cup | Sour cream |
| 4 | Eggs | |
| 1 | cup | Diced chicken or turkey |
| 2 | cups | Mild salsa |
Directions
Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes.