CHILI RELLANOES CASSEROLE

  CHILI RELLANOES CASSEROLE
1 - 2 cans (4 oz.) mild green chilies – I use diced mild green chilies
1 1/2  cups (12 oz.) shredded Monterey Jack cheese
1 1/2 cups (6 oz.) shredded Cheddar cheese –  I use 2-3 cups Mexican blend cheese
                                                                          (cause that is usually what I have on hand)    
3 –4  eggs
1/2 cup of whole  milk
1 tbsp. flour

I add the follow seasons to zip it up a bit:  Salt And Black Pepper To Taste,  1/2 teaspoon Paprika, 1/4 teaspoon Cayenne Pepper

Preheat oven to 375 degrees. Lightly grease 9 x 1 3 inch pan. Cut chilies into thin strips. Remove seeds if you want milder flavor. Alternate layers of chilies with cheeses, starting and ending with cheeses. Beat eggs, milk and flour together. Pour egg mixture over layered ingredients and bake one hour or until firm. Cut into 16 squares and serve warm.

Recipe adapted from:  www.cooks.com/rec/view/0,178,151183-230194,00.html

Enjoy~

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