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Chile Rellenos Casserole

Ingredients
  • 1 large can Ortega whole chilis
  • 1 pound Monterey Jack cheese
  • 1 pound Cheddar cheese
  • 4 beaten eggs
  • 13 ounces can evaporated milk
  • 2 TBS flour
  • 1/2 tsp salt
Instructions

Remove seeds from chili and drain. Grate and mix cheeses. Put 1/2 of the peppers on bottom of a 9x13 glass baking dish (or use 2 smaller dishes) Layer about 3/4 of the cheese over peppers, then the other 1/2 of the peppers over cheese. Put remaining cheese on top. Mix remaining ingredients well and pour over the top. Bake at 350 to 375 for 30 minutes.

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