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Chiles Rellenos Hors D'Oeuvres |
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Serves: 10 Print this Recipe2 7-ounce cans green chilies drained and seeded 1 1/2 pounds monterey jack cheese grated 4 eggs slightly beaten 1/2 cup milk 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon black pepper freshly ground Heat oven to 350° F. Line bottom of lightly greased 7 x 11-inch baking dish with 1/2 chilies. Sprinkle 1/2 grated cheese over chilies; top with remaining chilies and sprinkle with remaining cheese. Combine eggs with milk and seasonings; pour over chilies and cheese in casserole. Bake approximately 35 minutes or until lightly browned and set. Let cool 5 minutes before cutting into squares. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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