Chile Relleno Recipe
Ingredients
4 small cans whole green chides (Ortega)
1 lb. Cheddar cheese
1/2 lb. Monterey Jack cheese
4 eggs, beaten
1 tsp. flour
1/2 tsp. salt
1 large can evaporated milk
1 (15 oz.) can tomato sauce
Directions
Take seeds out of chilies and soak in cold water.
Line bottom of baking dish with open chilies.
Mix eggs, milk, flour, and salt.
Put cheeses (grated) over chilies and pour milk and egg mixture over.
Lay rest of chilies on top.
Bake 35 minutes at 375°.
Pour tomato sauce over the top and bake 5 minutes more.
Line bottom of baking dish with open chilies.
Mix eggs, milk, flour, and salt.
Put cheeses (grated) over chilies and pour milk and egg mixture over.
Lay rest of chilies on top.
Bake 35 minutes at 375°.
Pour tomato sauce over the top and bake 5 minutes more.
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