Chili Rellenos Casserole Diane Dicksteen

By jennifermc

Ingredients

• 1 cup 1/2 & 1/2
• 1/3 cup flour
• 2 eggs (1/2 cup eggstarts)
• 3 4 oz cans whole green chilis
• or 1 7 oz can, or chopped chilis
• 1/2 lb grated monterey jack cheese
• 1/2 lb sharp cheddar cheese
• 1 8 oz can tomato sauce

Preparation

Step 1

Preheat oven 375'
Beat cream, flour & eggs til smoothe
reserve 1/2 cup cheese for topping
Split open chilis rinse out seeds,
drain
Make alternate layers of cheese, chilis
egg mixture
Pour tomato sauce over top
sprinkle with reserved cheese

Bake in 375' 1 hour, test center