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Nana's Chilies Rellenos

This zesty dish is not for the faint of heart. My family has been enjoying it for three generations...and will be doing so for years to come!

SERVINGS

 8-10

CATEGORY

 Side Dish

METHOD

 Baked

PREP

 20 min.

COOK

 40 min.

TOTAL

 60 min.

INGREDIENTS

  • 1 can (27 ounces) whole green chilies, drained
  • 4 cups (16 ounces) shredded sharp cheddar cheese
  • 4 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup all-purpose flour
  • 1 can (29 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 8 ounces sharp cheddar cheese, cut into 1-inch cubes

DIRECTIONS

Slice chilies in half and remove seeds. Arrange half of the chilies in a greased 13-in. x 9-in. baking dish. Sprinkle with shredded cheddar cheese. Cover with remaining chilies. In a small mixing bowl, beat eggs, milk and flour until smooth; pour over cheese. Bake, uncovered, at 350° for 30 minutes.
    Whisk tomato sauce and taco seasoning until blended; pour over casserole. Carefully place cheese cubes on top in a checkerboard pattern; bake 10-15 minutes longer or until top is set. Let stand for 10 minutes before serving. Yield: 8-10 servings.

Printed from tasteofhome.com Nov 19, 2008

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