CHILI RELLENO CASSEROLE 
2 sm. cans green chilies
2 sm. cans evaporated milk
4 eggs
3/4 lb. Monterey jack cheese
1/2 lb. sharp Cheddar cheese
1 lg. tomato

Layer in 1 1/2 quart ovenware the Jack cheese, chili peppers and Cheddar cheese. Repeat cheese and chili layers, place sliced tomato over top. Beat eggs and milk together and pour over top of layers. Bake at 350 degrees for 1 hour. Serves 4.

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“CHILI RELLENO CASSEROLE”

 

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