Love Chiles Rellenos but are short on time? This casserole has
all of the taste with very little of the work! It is delicious
with a salad as a hearty dinner, or as brunch, with plenty of
juice and fresh tortillas.
1 1/2 cups (6 ounces) SARGENTO® Fancy Shredded Monterey Jack
or ChefStyle Shredded Mild Cheddar Cheese, divided
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
2 tablespoons all-purpose flour
1 1/2 cups milk
3 eggs, lightly beaten
ORTEGA® Thick & Chunky Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions
PREHEAT oven to 325°F.
SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch
square baking dish. Top with chiles and remaining cheese. Place
flour in medium bowl. Gradually add milk, stirring until smooth.
Stir in eggs; pour mixture over cheese.
BAKE for 45 to 50 minutes or until knife inserted in center
comes out clean. Cool in pan for 10 minutes.
SERVE with salsa and desired toppings.
Makes 8 servings
This recipe used with permission from Ortega and www.ortega.com