CHILE RELLENO CASSEROLE 
1 c. half and half milk
1/3 c. flour
2 eggs
1 lb. Jack cheese, shredded
1 lb. cheddar cheese, shredded
1 (8 oz.) can tomato sauce
2 (7 oz.) can whole green chilies

Beat milk, eggs and flour until smooth. Grate cheeses. In pan: spray with Pam (9 x 11 pan). 2 layers of split chilies, 1/2 cheese, 1/2 milk mixture and 1/2 tomato sauce. Repeat. Bake at 350 degrees for 1 1/4 hours.

 

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