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  • Chili Relleno Casserole

  • WINE:

    Color: Red, Varietal: Zinfandel
  • FOOD:

    Appetizer - Cheese
  • COMMENTS:

    This makes a great dish for brunch or lunch.

    Servings: Serves 8
  • RECIPE:

    4 eggs
    1 1/2 cups milk
    2 tablespoons all purpose flour
    1/2 teaspoon pepper
    1/4 teaspoon salt
    3 7-ounce cans whole green chilies, split open
    4 cups shredded cheddar (about 1 pound)
    4 cups shredded Monterey Jack (about 1 pound)
    preparation

    Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
    Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.
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