Cheesy Chiles Rellenos

Name: Cheesy Chiles Rellenos
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: Mexican Casseroles, Mexican Recipes, Mexican Side Dishes, Mexican Vegetarian Recipes
Ingredients: 3 cans (4 ounces each) whole green chiles, drained; 1-1/2 cups shredded Monterey jack cheese; 1-1/2 cups shredded cheddar cheese; 1/3 cup all-purpose flour; 1 cup half-and-half cream; 2 large eggs, lightly beaten; 1 can (8 ounces) tomato sauce

I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.—Mary Morrow, Jordan Valley, Oregon

Ingredients

3 cans (4 ounces each) whole green chiles, drained
1-1/2 cups shredded Monterey jack cheese
1-1/2 cups shredded cheddar cheese
1/3 cup all-purpose flour
1 cup half-and-half cream
2 large eggs, lightly beaten
1 can (8 ounces) tomato sauce

Directions

Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.
In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese.
Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.