Chili Relleno Bake


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Why I Love This Recipe

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!


Ingredients You'll Need

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.


Questions, Comments & Reviews


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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