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Full Online Book HomeLearning KitchenVegetables - Peppers - Chiles Rellenos Casserole
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Vegetables - Peppers -  Chiles Rellenos Casserole Post by :agreement Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2428

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Vegetables - Peppers - Chiles Rellenos Casserole

2 cans Whole green chiles (two 7 oz. cans)
3 Cups Sharp cheddar cheese, grated
4 Green onions, sliced
1-1/2 Cups Cheddar cheese, grated
1-1/2 Cups Monterrey Jack cheese, grated
6 Eggs
4 Cups Milk
3/4 Cup Flour
1/4 tsp. Salt
8 oz. Salsa (your favorite)


Preheat oven to 325°F.

Split chiles lengthwise, and spread in a single layer in a greased 9x13-inch baking dish.

Combine the cheddar cheese with the Monterrey Jack; toss to mix. Sprinkle half of the mixed cheese and all the green onions over the chiles.

In a bowl, beat together the eggs, milk, flour, and salt until smooth. Pour over chiles and cheese. Bake in a 325°F oven for 50 minutes or until a knife inserted in center of dish comes out clean.

Meanwhile, mix the salsa with the remaining 1-1/2 cups of cheese. Sprinkle over casserole and return to oven for 10 minutes. Let stand for 5 minutes before serving.

Makes about 6 servings.
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6 fresh poblano peppers 8 ounces shredded cheese such as cheddar 1 cup all-purpose flour 4 eggs 1 1/2 cups cooking oil Salsa and dairy sour cream (optional) Place whole peppers on a foil-lined baking sheet. Bake in a 425 degree oven for 20 to 25 minutes or till skin is bubbly and browned. Wrap peppers in the foil; seal and let stand for 20 to 30 minutes or till they’re cool enough to handle. Make a slit in each pepper from the top to the bottom. Remove seeds. Fill peppers with cheese. Secure peppers with wooden toothpicks, if needed. Coat
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