Juanita ortega's chili rellenos

Yield: 12 Servings

Measure Ingredient
21 ounces Green chili peppers --
\N \N Rinsed
¾ pounds Shredded Monterey Jack
\N \N Cheese
¾ pounds Shredded Colby cheese --
\N \N Longhorn style
3 \N Whole eggs
3 tablespoons Flour
6 ounces Evaporated milk
6 ounces Taco sauce -- bottled or
\N \N Canned

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

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