Chili Relleno Casserole
- Spray a 2 quart baking dish with non-stick coating.
- 3 eggs, beaten
- 1 cup evaporated skim milk
- 1/3 cup flour
- Combine first 3 ingredients, beat till smooth.
- 1 1/2 cups shredded reduced fat cheddar cheese
- 1/2 cup shredded Jack cheese
- Combine cheeses in another bowl, reserve 1/2 for topping.
- 3 4 ounce cans green chili peppers, drained and seeded
- Arrange half the peppers in baking dish. Sprinkle with half of the remaining cheese, pour half of the milk mixture over. Repeat layers.
- 8 ounce can tomato sauce
- Pour tomato sauce over top. Bake uncovered at 350 F for 30-35 minutes or till just set. Sprinkle with reserved cheese. Let stand 5 minutes to melt cheese. Cut into 6 sections.
- Layering the cheese allows it to melt better.
- Cook time:
coating, eggs, milk, flour, combine, cheddar cheese, cheese, combine, green chili peppers, peppers, tomato sauce, tomato sauce
Taken from www.epicurious.com/recipes/member/views/chili-relleno-casserole-50158981 (may not work)