Chili Relleno Casserole
by: Shelly Reber
3-(4 oz.) Cans whole Green Chilies
1 lb. Cheddar Cheese, grated
1 lb. Monterey Jack Cheese, grated
6 eggs
1-(13 oz.) can Evaporated Milk
1 can Water
1 1/2 Tbsp. Flour
Salt & Pepper to taste
1 cup Green Chili Salsa
Directions: Grease 9X13 pan. Cover with layer of chilies. Sprinkle 3/4 cup of cheddar and 1/2 cup jack cheese. Add more chilies. Repeat layers until rounded on top with remaining cheese.
Egg Mixture: Separate eggs. Combine yolks, milk, water, flour and salt and pepper. Whip egg whites until still. Add yolk mixture. Pour over cheese dish. Bake for 20 minutes and then cover with foil. Bake for 1 1/2 hours or until knife can cut clean. Make 1/4 inch cuts every 2 inches. Spoon in the green salsa.
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