Chili Relleno Piemain dish, mexican, vegetarian 2 can (8 oz. ea.) green chilies 1 lb jack cheese, sliced 1 lb cheddar cheese, sliced 4 tablespoon whole wheat flour 1 cup evaporated milk 1 cup sour cream 4 eggs 1 cup diced chicken or turkey 2 cup mild salsa Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. |
