From Allrecipes.com and altered by Melynda Gessel
4 (4oz) cans whole green chile's, drained. Make sure all the seeds are removed.
8 oz Monterey Jack cheese shredded
8 oz. Mild cheddar cheese shredded
3 eggs
7 oz. evaporated milk
3/4 c. milk
3 T. Flour
Open 2 cans of chile's and open each chile up to lay flat on greased 9x13 inch pan. Cover with half of the cheddar and Monterey Jack cheese. Place the other two cans of peppers over top of the cheese in the same way.
Mix eggs, milk, and flour with a whisk. Pour over top of the chile's and cheese. Bake at 350 degrees for 25 minutes.
In a blender or food processor, place 1 tomato, 1/2 onion, cilantro, and 6 cloves garlic with 1/2 can spaghetti sauce. Puree together.
After chile's are cooked, place this over top with remaining cheese over top of sauce and bake for 10 to 15 minutes longer.
Serve hot and enjoy!!!
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