Monday, December 26, 2011

Chile relleno casserole

  • 2 cups grated Monterey Jack cheese
  • 2 cups grated Longhorn cheese
  • four 4 oz. cans green chiles, diced or undiced
  • 4 eggs
  • 2 tbsp. flour
  • 2 cups milk
  • salt and pepper to taste

Preheat oven to 325 degrees. Dice chiles if needed. Spray 13 x 9 baking pan with non-stick cooking spray. Spread jack cheese to form a bottom layer. Lay diced chiles on top of cheese, then sprinkle with longhorn cheese to form top layer. Beat together milk, flour and eggs, season to taste, then pour over cheese/chile mixture.

Bake for 45 minutes, checking for doneness with toothpick inserted until it comes out clean starting at 30 minutes, repeating every five minutes until done. Let casserole rest for 5 minutes before cutting into squares.

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