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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I had this at a potluck, and I've never eaten a better chile relleno. Jennie said it is an old family recipe on her husband's side. The secret is all the eggs and cheese. DELICIOUS! Thank you Jennie for sharing this wonderful recipe. Serving size is estimated. I think I might try this with some Ro-tel just for fun. Ingredients:
28 ounces green chilies, roasted |
1 lb cheddar cheese, grated |
1 lb monterey jack cheese, grated |
8 eggs |
1 teaspoon salt |
2 tablespoons flour |
1 cup milk |
8 ounces tomato sauce |
Directions:
1. Preheat oven to 400.
2. Layer a 9 x 13 pan with roasted chiles and top with cheddar and monterey jack.
3. Continue to layer chiles and cheese in pan until done.
4. Beat 8 eggs well. Add salt, flour, and milk.
5. Make sure you beat well so there are no clumps of flour.
6. Pour over layers in pan.
7. Bake for 25 to 30 minutes.
8. Take out of oven and top with tomato sauce and bake an additional 10 minutes.
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