Chile Relleno Casserole
- 1 pound cheddar cheese
- 1 pound Monterey Jack cheese
- 1 medium can diced green chilies
- 4 eggs
- 1 large can evaporated milk
- 2 tbsp flour
- salsa (optional)
Butter a 9x13 glass baking dish. Grate both cheeses together, mixing well. Make a layer of cheese on the bottom of the baking dish--using about half of the cheese mixture. Spread a layer of diced chiles over the cheese. Cover with the remaining cheese mixture. Mix together the milk, 4 beaten eggs and flour. Pour slowly over the top of the cheese so that the milk and egg mixture is spread as evenly as possible. Bake in a 350 degree oven until the cheese melts--about 40 minutes. Top with as much salsa as desired (optional) and return to the oven until bubbly. This recipe can be made a day ahead of time and reheated just before serving. Allow 20 to 30 minutes. Especially good served with guacamole and sour cream served on the side. Hint: Do not use pre-grated cheeses. They don't melt and blend together as well. ~ Andrea To make a suggestion, fill out our feedback form. | 
