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Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole is from Pfeiffer Pfamily Cookbook 2011, 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:  
24 oz. can whole green chiles (rinse, take out seeds, and pat dry)
1 lb. grated cheddar cheese
1 lb. grated jack cheese
1 1/2 cup half and half OR 1 can evaporated milk
1 egg
1 Tbsp. flour
salsa
Directions:
Directions:
Combine cheeses in one bowl. Layer in an 8 x 12 inch pan, 1/2 chiles and 1/2 cheese mix. Repeat. Mix together half and half, egg and flour. Pour over chiles and cheese. Cover top with salsa. Bake uncovered for 30 minutes at 350º. Serve with Spanish Rice as a side dish.
Personal Notes:
Personal Notes:
It will be easier to cut if you let it set out for a few minutes before cutting into servings.

 

 

 

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