Cheesy recipes
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CHILI RELLENO CASSEROLE
1 (4-oz.) can whole green chilies, seeds removed
¾ lb. Monterey Jack cheese
¼ lb. mild Cheddar cheese
½ Tbs. flour
¼ tsp. salt
2 eggs
1 can evaporated milk
1 8-oz. can tomato sauce
Salsa or taco sauce to taste
Grease a 2-quart casserole dish and line bottom with chilies. Spread cheeses into a medium bowl after mixing flour, salt, eggs and evaporated milk in same bowl; mix well. Spoon this mixture over the chilies; bake uncovered in a preheated 350°F. oven for 30 minutes on center shelf. Spread tomato sauce on top and return to oven for 5 minutes. Serve with warmed tortillas and refried beans and/or Mexican rice. Reheats well.
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