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Chile Relleno Torte Recipe

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This recipe for Chile Relleno Torte, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edie Ward
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
cup shredded Cheddar cheese
cup shredded Monterey Jack cheese
1-4oz can green chili peppers, drained
5 eggs
1/3 cup flour
1 cups half-and-half
picante sauce to taste

Directions:
Directions:
Preheat oven to 375. Grease a 8x8-inch baking dish with butter. Arrange cheeses and chili peppers on the bottom of the baking dish. In a medium bowl, combine the eggs, flour, and half-and-half, whisking until smooth. Pour over the chili peppers and cheese.

Bake at 375 for 45 to 50 minutes. Cool for about 5 minutes before cutting.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
147 calories per serving.

 

 

 

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