Tuesday, April 14, 2009

Chili Rellenos recipe

This is 1 of our fave Mexican recipes. We had it tonight. It's not hot. You can probably use hot chiles if you do like it hot.

3 cans (4 oz size) whole mild green chiles, seeds removed
6 oz. shredded Cheddar cheese
6 oz. shredded Monterey Jack cheese
1/3 cup flour
1 can (8 oz size) evaporated milk
2 eggs
1 can (8 oz size) tomato sauce

Preheat oven to 350 degrees
In a medium bowl, beat evaportated skim milk with eggs & flour until smooth.
Split open chiles: set aside
Mix jack & cheddar cheeses together. Reserve 1/2 cup of cheese for topping.
In a 1 & 1/2 quart casserole dish, alternate layers of chiles, cheese & egg mixture. Slowly pour tomato sauce on top of & sprinkle with the reserved cheese. Bake for approximately 1 & 1/4 hour.


Rae Ann said...

Yum! Our family has a very similar recipe.

scrappysue said...

that looks absolutely delicious!!!