Chili Relleno Custard With Sage Cheese Recipe
Ingredients
| Green chilies | 2 Can (10oz), drained | |
| Sage cheese | ||
| Eggs | 8 Large | |
| Milk | 2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Prepared chili salsa | ||
Directions
Slit chilies lengthwise; pat dry with paper towels.
Fill chilies with cheese mixture, using all.
Lay chilies in a single layer in a well-buttered 2 1/2- to 3-quart shallow casserole.
In a blender, combine eggs, milk, flour, salt, and parmesan cheese; whirl until smooth.
Pour evenly over chilies.
Bake in a 375° oven until top is lightly browned and a toothpick inserted in center (not in cheese) comes out clean, about 45 minutes.
Fill chilies with cheese mixture, using all.
Lay chilies in a single layer in a well-buttered 2 1/2- to 3-quart shallow casserole.
In a blender, combine eggs, milk, flour, salt, and parmesan cheese; whirl until smooth.
Pour evenly over chilies.
Bake in a 375° oven until top is lightly browned and a toothpick inserted in center (not in cheese) comes out clean, about 45 minutes.
Chef
