Chile Relleno Casserole
2 large cans Chili Peppers whole, green, mild 1 small can Chili Peppers chopped, green, mild
1/2 pound Cheddar cheese grated
2/2 pound Monterey Jack cheese grated 1 can Evaporated Milk Low fat dairy products work
well too 1 Egg
3/2 cup Flour
4/2 small can Tomato Sauce
Split and clean peppers, removing all seeds. Put them on the bottom of 8 x 12 inch casserole dish,
don't squash down. Spread grated cheeses over chilies. Top with chopped chilies. In a blender: Beat
milk at high speed until fluffy. Add egg and continue beating until it becomes fluffy. Add flour
and continue beating until it becomes fluffy. Pour the milk mixture over the cheese. Set the
casserole aside for a while to let the milk work its way down underneath the chilies on the bottom.
Bake at 350 degrees for 30 minutes. Take out and spread tomato sauce on top, then bake another 5
minutes. Let sit for a while before you serve so the hot cheese isn't runny. For a 9 x 13 inch pan,
use 1 1/2 recipes.
Enjoy !
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