Chile Relleno Casserole
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 SARGENTO® Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese
1/2 cup ORTEGA® Diced Green Chiles (4-ounce can)
2 Tbs all-purpose flour
1 1/2 cups milk
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.