Juanita ortega's chili rellenos
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21 | ounces | Green chili peppers -- |
| Rinsed | ||
| ¾ | pounds | Shredded Monterey Jack |
| Cheese | ||
| ¾ | pounds | Shredded Colby cheese -- |
| Longhorn style | ||
| 3 | Whole eggs | |
| 3 | tablespoons | Flour |
| 6 | ounces | Evaporated milk |
| 6 | ounces | Taco sauce -- bottled or |
| Canned | ||
Directions
In a 9- by 12-inch casserole, continuously layer 3 small cans chilies, split and laid flat, and the two cheeses until all ingredients are used, ending with cheese on top. In a separate bowl, blend eggs, flour and unsweetened condensed milk. Pour mixture over chili-cheese.
Bake 350F for 30 minutes. Top with taco sauce and bake 30 minutes more.
Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders