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Full Online Book HomeLearning KitchenVegetarian - Chiles Rellenos Casserole
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Vegetarian - Chiles Rellenos Casserole Post by :Tyson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2179

Click below to download : Vegetarian - Chiles Rellenos Casserole (Format : PDF)

Vegetarian - 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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2 cans green chiles -- whole or chopped 2 cups shredded Monterey jack cheese 5 eggs -- beaten 2/3 cup milk 6 tablespoons flour 3/4 teaspoon baking powder 3/4 teaspoon cumin 1 cup shredded cheddar cheese sliced black olives -- optional Preheat oven to 375 degrees.In an oiled casserole, layer chiles and cheese, then repeat layers. Mix eggs, milk, flour, baking powder, and cumin. Pour over chiles and cheese. Top with cheddar cheese and olives. Bake at 375° for 40 minutes, or until set. Serve with salsa and sour cream.