Chile Rellano Casserole
A favorite from my Mother-in-Law! This is very satisfying and there are never left-overs. (Fattening, but if you substitute "Eggbeaters" and use low-fat cheese it will help.) Serves 4 for dinner, easily doubled. Can be made early in the day and baked later. Serve with warm tortillas and a salad.
1 cup half & half
2 eggs
1/3 cup flour
Two 7 oz. cans whole green chiles
1/2 pound Monterey Jack cheese, grated
1/2 pound Cheddar cheese, grated
1/2 cup of your favorite salsa (mild or hot)
Lightly oil bottom of 1.5 quart (8"x8") casserole dish. Beat half & half with eggs and flour until smooth. Slit open chiles, rinse away seeds and drain on paper toweling. Grate and mix cheeses, reserving 1/2 cup for top. Make alternate layers, beginning with cheese, then lay the chiles flat over the cheese and pour half of egg mixture over all. Repeat for second layer. pour salsa over top, reserved cheese over all. Bake for 1 hour at 375°, or until firm at center. Let sit 5-10 minutes before serving.
©1997-tgt
