This is a fabulous alternative to the traditional battering and deep frying method for chile relleno. My friends from Mexico absolutely love it.
Ingredients
- 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.
Directions
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.
Print this recipe
Submitted 6/13/05.
Source: original
Submitted By: Joan Parks
jplsp@aol.com
Chile Relleno Casserole