INGREDIENTS: 4 cans (4 ounces each) whole green chiles 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/4 teaspoon pepper dash ground red pepper INSTRUCTIONS: Prep Time: approximately 50 minutes. 1. Rinse chile peppers and gently remove seeds. Set aside. 2. Combine cheeses. 3. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a greased 12x7x2-inch baking dish. Sprinkle remaining cheese over chiles. Combine eggs and remaining ingredients, mixing well. Pour over chiles. Bake at 350° for 30 minutes, until set. Chile Relleno Casserole serves 6.
4 cans (4 ounces each) whole green chiles 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/4 teaspoon pepper dash ground red pepper
INSTRUCTIONS:
Prep Time: approximately 50 minutes. 1. Rinse chile peppers and gently remove seeds. Set aside. 2. Combine cheeses. 3. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a greased 12x7x2-inch baking dish. Sprinkle remaining cheese over chiles. Combine eggs and remaining ingredients, mixing well. Pour over chiles. Bake at 350° for 30 minutes, until set. Chile Relleno Casserole serves 6.
1. Rinse chile peppers and gently remove seeds. Set aside.
2. Combine cheeses.
3. Stuff each chile with 3 tablespoons cheese.
Arrange chiles in a greased 12x7x2-inch baking dish.
Sprinkle remaining cheese over chiles.
Combine eggs and remaining ingredients, mixing well.
Pour over chiles.
Bake at 350° for 30 minutes, until set.
Chile Relleno Casserole serves 6.
