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Nana's Chilies Rellenos
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |