CHILI RELLENO BAKE

 

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Ingredients

  • 1 large 9x13 casserole dish
  • 1 28-ounce can Ortega chilies (whole)
  • 1 pound (more or less) cheddar cheese
  • ½ pound (more or less) jack cheese
  • 4 beaten eggs
  • 2 tablespoons flour
  • ½ teaspoon salt
  • l large can evaporated milk

Directions

  • Line casserole with ½ the chilies. Grate cheese and sprinkle ½ of it over top of peppers. Lay remainder of chilies over cheese. Add the rest of the cheese.
  • Mix eggs, flour, salt and milk, pour over the top.
  • Bake at 375° for 40 minutes or until set.

Notes

My uncle grew up in Mohave, California.

This recipe was given to my uncle by a long-time friend of the family who lived in Mohave, Mrs. T. Mrs. T kept desert turtles in her front yard the fence was designed so that they couldn't get out.

She had a big yard that they roamed in, and she fed them so they were safe and cared for.

Those turtles were so beautiful!

Categories: Dairy  Eggs  Main Dish 

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