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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chile Rellanos Recipe

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This recipe for Chile Rellanos is from The Tiefenback Family Cookbook , 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:  
One large can Ortega whole chiles
1 pound Monterey Jack cheese, sliced
Three eggs, beaten
1 cup milk
¼ cup flour
½ teaspoons salt
Directions:
Directions:
Sliced chiles open and rinse well cleaning out the seeds.
Greased baking dish (7” x 10” or little larger). Lay chilies flat in dish and cover with cheese slices. Beat eggs, flour, milk and salt together and pour over chilies and cheese. Bake at 350 for 45 minutes to one hour.

 

 

 

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