Muffaletta rellenos bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Can Hormel Chili No Beans |
| 4 | ounces | Can chopped green chiles |
| Drained | ||
| ¾ | cup | Celery; diced |
| ½ | cup | Pimiento-stuffed olives |
| Sliced | ||
| ½ | cup | Roasted red pepper; diced |
| 2 | cups | Sargento Fancy Supreme |
| Shredded Cobly-Jack Cheese | ||
| 4 | Eggs | |
| ½ | cup | Kraft Real Mayonnaise |
| ¼ | cup | Milk |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Baking powder |
Directions
NORMA WRENN NPXR56B
Combine chili and next 4 ingredients; stir well. Spread mixture into a greased 11- x 7- x 2-inch baking dish. Sprinkle with cheese. Combine eggs, mayonnaise, milk, flour, and baking powder; stir until smooth using a wire whisk. Spoon over cheese, spreading evenly. Bake at 350 degrees for 45 to 50 minutes or until set. Let stand 10 minutes before serving.
Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School.
Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 21:40:40 -0500 From: LD Goss <ldgoss@...>