"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chili Relleno Casserole/Dip, by Suzanne Kuhn, is from Suz's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 7oz cans whole mild green chilis 1 lb Monterey Jack Cheese 5 eggs 1 1/4 cup milk 1/4 cup flour = 4 T 1/2 tsp salt dash of pepper 4 cups grated mild cheddar cheese
Slit chilis lengthwise on one side. Remove seeds and drain. Spray 9X13 pan with Pam and lay chilis on bottom. Slice Monterey jack cheese into 1/4 in. thick slices. Lay cheese on top of chilis. Mix eggs, milk, flour, salt and pepper and pour over chilis. Sprinkle with cheddar cheese. Bake uncovered at 350º for 45 min
Teri Lowens in our church small group makes this dish as an appetizer. Serve with crackers. Very good!!!
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