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Chili Relleno Bake

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Member since 2007

Serves | Prep Time | Cook Time


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

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.

Pairs Well With


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!

Love the recipe and the story of the turtles, that had to be a sight to behold. I never thought of keeping turtles outside, I couldn't do that where I live, much too cold.

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