"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chili Relleno Casserole/Dip Recipe

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This recipe for Chili Relleno Casserole/Dip, by , is from Suz's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kuhn
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350 for 45 min

Personal Notes:
Personal Notes:
Teri Lowens in our church small group makes this dish as an appetizer. Serve with crackers. Very good!!!

 

 

 

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