Mexican chile relleno casserole

Yield: 4 Servings

Measure Ingredient
2 cans (4-oz) green chiles
½ pounds Sharp cheese
¼ pounds Jack or Swiss cheese
8 Eggs
2 cups Milk
½ cup Flour
1 teaspoon Salt

Preheat oven to 325 degrees. In bottom of buttered casserole arrange green chilies cut into 2 inch square pieces. Cut into long fingers all cheeses and arrange an even layer over the chilies. Beat together in a bowl eggs, milk, flour and salt. Pour over the cheese; bake for 60 minutes.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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