Title: Chili Relleno Pie
Categories: Mexican Vegetarian
Yield: 8 Servings
| 2 | cn | (8 oz. ea.) green chilies |
| 1 | lb | Jack cheese, sliced |
| 1 | lb | Cheddar cheese, sliced |
| 4 | tb | Whole wheat flour |
| 1 | c | Evaporated milk |
| 1 | c | Sour cream |
| 4 | | Eggs |
| 1 | c | Diced chicken or turkey |
| 2 | c | Mild salsa |
Cut chilies open and line 8" x 13" baking dish with them. Layer both
cheeses evenly over chilies. Add any remaining chilies over the cheese
layer. Mix flour with small amount of milk; using a wire whisk helps to
make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs,
one at a time; add diced meat. Pour over chilies and cheese; bake for 30
minutes at 350 degrees. Pour salsa over top and bake an additional 15
minutes.