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Chiles Rellenos Casserole



  • 1 pound roasted Hatch green chiles, seeds and skin removed, or 2 (7 ounce) cans whole green chiles, seeded
  • 1/2 pound Cheddar cheese, grated
  • 1/2 pound Monterey jack cheese, grated
  • 2 cups evaporated milk
  • 4 eggs
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt


  1. Heat oven to 350 degrees F.
  2. In a 12 x 8-inch baking dish, layer green chiles, Cheddar cheese and Monterey Jack cheese.
  3. Put the evaporated milk, eggs, flour, and salt in a blender; blend thoroughly. Pour over the chiles and cheeses.
  4. Bake for 45 minutes.

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