Title: 279903 Chile Relleno Casserole
Categories: Casserole
Yield: 1 Servings
| 1 | | (18 oz.) can Ortega chilies, |
| | | Whole |
| 6 | | To 8 corn tortillas, cut |
| | | Into wide strips |
| 1 1/2 | lb | Jack cheese |
| 2 | | Tomatoes, sliced |
| 1 | | Doz eggs |
| 3/4 | c | Milk |
| 1/2 | ts | Salt & pepper |
| 1 | ts | Cumin |
| 1 | | Clove garlic, crushed |
Grease a 9 x 13 inch casserole. Lay 1/2 chiles in pan. Top with 1/2
tortilla strips and 1/2 cheese. Cover with tomato slices. Repeat layering
with remaining chiles, tortillas and cheese. Combine eggs, milk and spices.
Pour over casserole. Bake, uncovered at 350 degrees for 30 minutes until
puffy hot. Let stand 5 to 10 minutes before cutting. Serve with salsa.
Makes 6 to 8 servings.