"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Rellano Casserole Recipe

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This recipe for Chili Rellano Casserole, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverlee Ertel
Added: Sunday, January 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans whole green chilies
1 lb. Monterey Jack cheese
1/2 lb. sharp cheddar (or packaged mexican mix) cheese
5 eggs
1/4 c. flour
1 1/2 c. milk
1/2 tsp. salt
pepper, Tabasco, Paprika to taste

Directions:
Directions:
Clean and seed chilies. Slice and place strip of Monterey Jack cheese inside chili. Place in 8x11 casserole that has been sprayed with Pam.
Mix eggs, flour milk, salt, pepper, Tabasco & paprika. Pour over chilies. Sprinkle cheese over the top.
Bake at 350 for 45 minutes. Let stand for 5 minutes before cutting.

 

 

 

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