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Chile Relleno Casserole
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Recipe Information


  • 8 oz (224 grm). jack cheese, grated
  • 8 oz (224 grm) chedder cheese, grated
  • 1 7 oz (196 grm). can ortega chiles
  • 1 13 oz (364 grm). can evaporated milk
  • 2 eggs
  • 2 tbsp (30 ml) flour
  • Wash chiles and remove seeds, line greased casserole with half of the chiles.
  • Cover with jack cheese and rest of the chiles.
  • Mix eggs, milk and flour--pour over chiles.
  • Top with chedder cheese.
  • Bake at 350 degrees (175 C.) for 1/2 hour.
  • Cool 5 minutes before cutting.
Can be reheated or frozen.

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