20 oz. of whole mild chilies (La Preferida is better than Old El Paso)
24-32 ozs. of Sargento Cheddar/Jack shredded cheese
6 eggs, beaten
1 cup of milk
6 tablespoons of flour or can use cornstarch to make it gluten-free.
Instructions
Spray a 9X13X2 casserole pan. Line pan with cleaned chilies. Sprinkle 12-16 ozs. of Cheddar/Jack shredded cheese over chilies. Dust with 3 Tablespoons of flour. Repeat the layers. You can cover and refrigerate overnight at this point.
Beat 6 eggs and then add 1 cup of milk. Bake in a 350 oven for 30 minutes. Serve with warm salsa.
Serving
Suggestions
Bloody Mary's, Hash Browns, Sister Schubert's Sausage rolls and Fruit Salad
Originally Submitted
8/20/2012
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