14 September 2007

Chilies Rellenos

one of the best recipes ever - from Cheryl Hufnagel

1 7 oz. can green chilies - whole or diced
3/4 lb. shredded cheddar or jack (or both) cheese (I never measure)
2 eggs
2 c. milk
1/2 c. flour
1/2 tsp. salt

1. Split chilies if using whole. Lay chilies in a 7x11 baking dish and cover with cheese.

2. In a bowl, beat eggs. Add milk, flour and salt; whisk/stir well to combine. (OK if you can't get all the lumps of flour out.)

3. Bake at 350 for 40-45 minutes or until set. Let cool at least 5 minutes before serving. Serve with salsa if desired.

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