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"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

Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole is from Cooking From The Heart, 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:  
Butter
1 can (7 oz) whole green chiles, drained
1 lb cheddar cheese, shredded
1/2 lb jack cheese, shredded
4 eggs
2 tbsp flour
1 can (12 oz) evaporated milk
1/2 tsp salt
1/2 black pepper
Directions:
Directions:
Preheat oven to 350º. Grease casserole dish with butter. Split chiles in halves. Place half of chiles in one layer on bottom of casserole dish. Sprinkle with half of both cheeses. Place remaining half of chiles in dish and sprinkle with remaining cheese.

Combine eggs, flour, evaporated milk, salt and pepper in bowl. Beat until smooth. Pour over mixture in casserole. Bake 45 minutes or until lightly browned on top.

Makes 6 servings.

 

 

 

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