Chile Rellenos
From Gem's Vegetarian Cooking
Source: Mommy Logan
- 27 oz canned whole peeled chilies, wash and remove seeds
- 3/4 lb cheddar cheese, grated
- 3/4 lb monterey jack cheese, grated
- 4 eggs
- 1 1/2 cup milk
- 1/4 cup flour
- 12 oz tomato sauce
- 3 tbs salsa
Layer the chilies and cheeses in 9 X 13 casserole (1/2 chilies, then 1/2 cheese and repeat).
Mix eggs, milk, and flour and pour over chilies and cheese.
Bake 350 degrees for 40 minutes.
Mix salsa and tomato sauce together.
Pour over top.
Bake 10 minutes longer.
