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Chili Relleno Pie Recipe

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This recipe for Chili Relleno Pie, by , is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Gardener
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. Chopped green chilies
1/2 lb each jack and cheddar cheese
4 Tsp. Flour
2 cups Evaporated Milk
4 large Eggs
2 cups salsa


Directions:
Directions:
Line a 9X12 baking dish with 1/2 of the chilies. Layer both cheeses over chilies. Layer rest of chilies over cheese. Mix flour with a small amount of milk to make a paste. Add beaten eggs, add rest of milk and pour over chilies and cheese.
Bake 30 minutes at 350 degrees
Remove and add salsa over the top and bake for an additional 15 minutes

Serve with guacamole and sour cream.

 

 

 

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