Monday, May 16, 2011

Chile Relleno Casserole

 
 

This is my all time favorite Mexican dish ! 

 

 

 

1 1/2 cups (6 ounces)  Shredded Monterey Jack

 

or  Shredded Mild Cheddar Cheese, divided

 

1/2 cup (4-ounce can)  Diced Green Chiles

 

2 tablespoons all-purpose flour

 

1 1/2 cups milk

 

3 eggs, lightly beaten

 

Thick & Chunky Salsa

 

Toppings: sour cream, sliced ripe olives, chopped green onions

 

 

 

PREHEAT oven to 325° F.

 

SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch

square baking dish. Top with chiles and remaining cheese. Place

flour in medium bowl. Gradually add milk, stirring until smooth.

Stir in eggs; pour mixture over cheese.

 

BAKE for 45 to 50 minutes or until knife inserted in center

comes out clean. Cool in pan for 10 minutes.

 

SERVE with salsa and desired toppings.

 

Makes 8 servings

 

No comments:

Post a Comment