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Chilies Rellenos Casserole
Chilies Rellenos Casserole

Chilies Rellenos Casserole

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 cans (4 oz. each) whole green chilies
1 cup half-and-half
2 eggs
1/3 cup flour
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1 can (8 oz.) tomato sauce
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Let's Make It
1
Split chilies, rinse out seeds and drain on paper towels. Beat half-and-half, eggs, and flour until smooth. Mix cheeses; reserve 1/2 cup for topping.
2
Make alternate layers of chilies, remaining cheese and egg mixture in an 8-inch square glass baking dish. Pour tomato sauce over top.
3
COLD OVEN START 350 DEGREES F. Bake 1 hour or until cooked in center. Turn off heat, sprinkle with remaining cheese, and let stand for about 10 minutes in oven to melt cheese.
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