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Chili Rellenos 2 (4 oz.) cans chopped green chilies 1/2 lb. Cheddar cheese 1 large can evaporated milk 1/4 lb. Monterey Jack cheese 1/4 cup flour 3 eggs 1 small can tomato sauce Sprinkle 1/3 of the chilies in the bottom of an 8 x 8 inch pan. Cover with thin slices of Cheddar cheese. Alternate chilies and cheese for 2 more layers. Beat eggs, add flour and milk. When well blended, pour over mixture in pan. Bake at 350 degrees for 45 minutes. Remove from oven and pour on tomato sauce. Cover with thin strips of Monterey Jack cheese and return to the oven until cheese melts. Let stand a few minutes before cutting to serve. |
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