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4 (7 oz.) cans whole, mild green chiles 1 lb. Monterey Jack cheese 5 eggs 1-1/4 c. milk 1/4 c. flour 1/2 tsp. salt Dash of black pepper 4 c. grated Mild Cheddar cheese (1 lb) Slit chiles lengthwise on one side. Remove seeds and drain. Slice Jack cheese into 1/4 inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3 quart casserole. Mix eggs, milk, flour, salt and pepper well; pour over chiles. Sprinkle top with grated Cheddar. Bake uncovered, at 350 degrees for 45 minutes. Serves 8. 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. |