Chili Rellanos - Pat Cooper Recipe courtesy of Mimi
Chili Rellanos
1 cup half-and-half
2 eggs
1/3 cup flour
4-4oz cans whole green chilis
1/2 lb. Monterey Jack Cheese
1/2 lb. sharp Cheddar Cheese
1 8 oz can tomato sauce
Beat half-and-half with eggs and flour until smooth. Slit chiles open, rinse away seeds and drain on paper towels. Mix cheeses, reserve 1/2 cup for topping. Layer cheese, chiles and egg mixture in deep 1 1/2 quart casserole. Pour tomato sauce over top and sprinkle with cheese
Bake at 375 degrees for one hour or until cooked in the center (bake uncovered) |
