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Chili Relleno Casserole II

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Description Edit

Ingredients Edit

  • 4 eggs
  • 1- 1/2 cups milk
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 7-ounce cans whole green chilies, split open
  • 4 cups shredded Cheddar (about 1 pound)
  • 4 cups shredded Monterey jack (about 1 pound)

Directions Edit

  1. Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend.
  2. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each Cheese.
  3. Repeat layering twice. Pour egg mixture over Cheese. Let stand 30 minutes.
  4. (Can be prepared 1 day ahead. Cover and refrigerate.)
  5. Preheat oven to 350 °F. Bake until casserole is slightly puffed in center and golden brown on edges about 45 minutes.
  6. Cool 20 minutes and serve.

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