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    Chiles Rellenos Pie
    14 oz. Canned green chiles (2 cans)
    1 lb. Monterrey Jack cheese, sliced
    1 lb. Cheddar cheese, sliced
    4 Teaspoon Whole wheat flour
    1 Cup Evaporated milk
    1 Cup Sour cream
    4 Eggs
    1 Cup Cooked chicken or turkey, diced
    2 Cup Mild salsa
    Preheat oven to 350 F.
    Cut chiles open and line a 9×13−inch baking dish with them. Layer both
    cheeses evenly over chiles. Add any remaining chiles over the cheese layer.
    Mix the flour with a small amount of the milk; using a wire whisk, make a
    smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs,
    one at a time, and add the diced meat.
    Pour mixture over chiles and cheese. Bake for 30 minutes at 350 F. Pour
    salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.

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