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1 can (16 oz.) or 4 (4 oz.) whole mild green chiles, rinsed and drained 4 oz. each Cheddar and Monterey Jack cheeses, shredded (1 c. each) 2 Tbsp. flour 1 can (12 oz.) evaporated milk 6 large eggs 1/2 tsp. each: ground cumin, garlic powder and seasoned salt 1/4 tsp. ground black pepper Heat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish. Halve chiles lengthwise; pat dry between paper towels. Cover bottom of prepared baking dish with half the chiles; sprinkle with half the cheeses. Repeat with remaining chiles and cheeses. In a medium bowl, whisk flour into about 1/4 cup evaporated milk until well blended. Then whisk in remaining milk, the eggs, cumin, garlic powder, seasoned salt and pepper until smooth. Pour over chiles and cheese. Bake 30 to 35 minutes or until a knife inserted near center comes out clean and edges just begin to brown. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |