11 June 2008

Chili Relleno Casserole

Chili Relleno Casserole
350° for about an hour

1 Cup half and half
2 eggs
1/3 Cup flour
3 cans (4oz each) diced green chilies
8 oz - 1 pound grated Colby-jack cheese (depends on how cheesy you like it...I use a pound)
1 can (8oz) tomato sauce

Lightly grease casserole dish with spray oil. Spread green chilies evenly in bottom of 13x9 casserole dish.
Beat half and half, eggs and flour until smooth. Pour evenly over chilies.
Top with half of the cheese, then drizzle tomato sauce evenly over top.
Sprinkle remaining cheese over the top.
Bake uncovered at 350° for about 1 hour or until egg mixture is firm and casserole is golden. If desired, serve with spanish rice.

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