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1 large or 4 small cans whole green chilies (about 12 chilies) 1 lb. Monterey Jack cheese, sliced 1 lb. Cheddar or Colby cheese, sliced 1/2 c. flour 1 c. milk 2 eggs beaten 1 (16 oz.) jar picante sauce Tear open chilies and lay flat(for a milder casserole, remove seeds and veins). Grease an 8x11 inch baking dish. Layer 1/3 of chilies in bottom of dish. Folllow with 1/3 of Monterey Jack cheese and 1/3 of Cheddar of Colby cheese. Repeat layers twice, ending with Cheddar or Colby on top. Set aside. In a medium bowl, blend flour, milk and eggs with hand mixer until smooth. Pour over cheese and chili layers. Bake uncovered at 300 degrees for 40 minutes, or till hot and bubbly. Top with picante sauce and bake 5 minutes more. Serves 6. 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. |