This is a fabulous alternative to the traditional battering and deep frying method for chile relleno. My friends from Mexico absolutely love it.
- 1 lb. each cheddar and jack cheese sliced;1 12 oz. can evaporated milk; 3 eggs, beaten; 1/2 c. flour; 2 8 oz. cans tomato sauce; 2 small cans whole ortega chiles,seeded and drained.
In a greased 13 x 9, layer 1/2 chiles, cheese, milk mixture[made up of evap. milk,eggs and flour, combined],and tomato sauce. Repeat layering process with the remaining half of the ingredients. Bake at 325 for an hour or till firm in the center. Remove from oven let set for five minutes to set cheeses.
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Submitted By: Joan Parks
Chile Relleno Casserole