Mexican chile relleno casserole
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .