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Title: Chile Relleno Torta
Categories: Mexican Entree Check
Yield: 8 Servings
| 1/2 | lb | Cheddar cheese; grated |
| 1/2 | lb | Monterey Jack cheese; grated |
| 5 | Eggs | |
| 1/3 | c | All-purpose flour |
| 1 2/3 | c | Half-and-half |
| 1 | 4 oz can diced green chiles; drained | |
| 1/4 | c | Picante sauce |
Preheat oven to 375F. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set.
Makes 8 to 10 servings.
from Dying for Chocolate by Diane Mott Davidson
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