Umpa, can you FTS this recipe for me, please? You have to be careful with the salsa as it can overwhelm the rest of the dish - original recipe calls for 1 cup. Sometimes I just serve it on the side.
Chili Relleno Casserole
1/2 cup salsa
2 small cans whole green chilies or 1 large can (I've quit using whole chilies with this recipe - I use all diced, much easier and no one can tell)
1 can diced chilis
1 lb each jack and cheddar cheese -- grated
6 eggs
1 tbsp flour
Butter casserole dish and line with split open chilies. Put ½ can diced chilies over it. Top with ½ the grated cheese. Repeat.
Beat the eggs with the flour and pour over the entire mess.
Bake ½ hour at 350 degrees. Spread salsa evenly over the casserole and bake another 15 minutes longer at the 350 degrees.
That's all there is to it, so stay in the kitchen and smear a little flour on your face to give the appearance you've been cooking up a storm.
