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Chile Relleno Tort Recipe

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This recipe for Chile Relleno Tort is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Cheddar Cheese-grated
2 c Monterey Jack Cheese-grated
1 small can diced green chilies-mild
Cooked and crumbled bacon or sausage
Ham diced.
grilled onion and red peppers
Mushrooms could also be added

In a separate bowl combine
10-12 eggs
1 c. milk
1/3 c. flour
Directions:
Directions:
Layer cheeses, chilies, meats, onions and peppers in a 9x13 pan. I usually put my immersion blender into the egg, milk, flour mixture and blend until smooth.

Pour the eggs over the layered goodness and bake for approximately 35-45 minutes or until the middle is set as indicated by sticking a knife into the middle to see if it comes out clean.

Serve with salsa if desired.

Amounts are strictly "to taste". Add what you like, leave out what you don't!
Personal Notes:
Personal Notes:
We loving call this the "egg thing". I've put all the ingredients together and let it set in the fridge overnight and bake it in the morning and it works very well.

 

 

 

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