3 7-oz cans whole green chiles
1 lb. Jack cheese, grated (reserve 1/2 cup)
1 lb. cheddar cheese, grated
3 eggs, beaten
3 TBS flour
1 5-oz can evaporated milk
1 8-oz can tomato sauce
In a 9" X 13" pan, layer half the chiles then half the cheeses. (Remember to reserve 1/2 cup of Jack cheese)
Add flour and milk to beaten eggs, and using an electric mixer (to make sure there are no lumps), beat until well blended.
Pour egg mixture over chile/cheese layers.
Casserole may be refrigerated at this point if desired.
Bake at 350 for 30 minutes.
Spread tomato sauce evenly over the top, and sprinkle with reserved cheese.
Bake 15 minutes longer.
Allow to set for 5 minutes before cutting into squares to serve.
* Recipe may be halved and baked in an 8" X 8" pan.
No comments:
Post a Comment