Chili relleno torte

Yield: 4 Servings

Measure Ingredient
½ pounds Cheddar cheese; grated
½ pounds Monterey Jack; grated
5 Eggs
⅓ cup All-purpose flour
1⅔ cup Half & half
1 can (4 oz.) diced green chilies; drained
¼ cup Picante sauce

Preheat oven to 375 degrees. Mix grated cheese and spread evenly in buttered 10 inch pie plate. Beat eggs and add flour slowly. Then beat in half and half, if mixture is lumpy, strain it. Pour egg mixture over cheese in pie plate. Carefully spoon chilies over top. Spoon picante sauce over all. Bake 45 minutes until center is set.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998

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