CHILI RELLANO

CHILI RELLANO

 

Make batter of flour, eggs, milk and salt. Pour half of batter in bottom of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle over chil- ies. Pour rest of batter over cheese.

Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn’t run

3 7-oz. cans whole green chilies, drained

• 3/4 lb. each of jack and mild cheddar cheeses

• 12 oz. evaporated milk

• 3 T. flour

• salt

• 4 eggs

• Tabasco Sauce

• 1O-oz. can green chili salsa

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