Chile Rellianos Casserole
Serving Size: 8
Categories :Mexican
Breakfast
Amount Measure Ingredient --
Preparation Method
2 lg. can or 3 4oz. Whole green chiles1 Pound Cheddar Cheese,Shredded
1/2 Pound Monterey Jack Cheese,Shredded
5 Eggs, beaten
1 Tablespoon Flour,Heaping
1/2 Teaspoon Cumin
1/2 Teaspoon Salt
1 lg. can Evaporated Milk,Whole
Tomato Sauce
Remove seeds from peppers and drain on paper towels. Grease casserole dish and line with chiles. Spread Sharp and Jack Cheese on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes or until set. Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.
Serving Size: 8
Categories :Mexican
Breakfast
Amount Measure Ingredient --
Preparation Method
2 lg. can or 3 4oz. Whole green chiles1 Pound Cheddar Cheese,Shredded
1/2 Pound Monterey Jack Cheese,Shredded
5 Eggs, beaten
1 Tablespoon Flour,Heaping
1/2 Teaspoon Cumin
1/2 Teaspoon Salt
1 lg. can Evaporated Milk,Whole
Tomato Sauce
Remove seeds from peppers and drain on paper towels. Grease casserole dish and line with chiles. Spread Sharp and Jack Cheese on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes or until set. Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.
Last edited by a moderator: