Chile Relleno Casserole
4 4 oz cans of whole green chili peppers, rinsed and drained
1 c shredded cheddar cheese
1 c shredded Monterrey jack cheese
4 beaten eggs or 1 c frozen egg product, thawed
1 - 12 oz can of evaporated skim milk
2 T flour
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp ground cumin
3 T cilantro sprigs
1/4 tsp ground black pepper
Flour tortillas
crushed red pepper or paprika
sliced green onions
Grease a 2 qt casserole dish. Halve the peppers and remove any seeds. Place half of the peppers in the dish, sprinkle with half of both cheeses and half of the cilantro. Place remaining peppers in dish, finish with remaining cheeses and rest of cilantro. Whisk together milk, flour, salt and spices, pour over cheese and peppers. Bake uncovered in 350 degree oven for 30-35 minutes until set in the center. Warm tortillas in oven by wrapping in foil during last 10 minutes of baking. Before serving, sprinkle with paprika/red pepper and green onion. Pass warm tortillas. Makes 8 main dish servings.
1 c shredded cheddar cheese
1 c shredded Monterrey jack cheese
4 beaten eggs or 1 c frozen egg product, thawed
1 - 12 oz can of evaporated skim milk
2 T flour
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp ground cumin
3 T cilantro sprigs
1/4 tsp ground black pepper
Flour tortillas
crushed red pepper or paprika
sliced green onions
Grease a 2 qt casserole dish. Halve the peppers and remove any seeds. Place half of the peppers in the dish, sprinkle with half of both cheeses and half of the cilantro. Place remaining peppers in dish, finish with remaining cheeses and rest of cilantro. Whisk together milk, flour, salt and spices, pour over cheese and peppers. Bake uncovered in 350 degree oven for 30-35 minutes until set in the center. Warm tortillas in oven by wrapping in foil during last 10 minutes of baking. Before serving, sprinkle with paprika/red pepper and green onion. Pass warm tortillas. Makes 8 main dish servings.
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