This recipe for Chile Rellano Casserole, by Fleta Reed, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 - 7oz cans whole mild green chiles 1lb Monterey Jack Cheese 5 eggs 1 1/4 c milk 1/2 tsp salt Dash of pepper 1/4 c flour 4 c grated mild cheddar cheese (pound)
Slit chiles on one side. Remove seeds & drain. Slice Monterey Jack cheese into 1/4in thick slices and place inside chiles. Place stuffed chiles in an ungreased 3qt dish ( 9x 13). Mix eggs, milk, flour, salt, & pepper well & pour over chiles. Sprinkle top with grated cheese. Bake uncovered at 350º for 45 minutes.
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