Chile Relleno Casserole
*This dish can serve both as a main dinner course or a hearty breakfast or brunch.
INGREDIENTS
- 1 cup half and half
- 2 eggs
- 1/3 cup all purpose flour
- 2 (7 oz.) cans of Ortega whole chiles.
- ½ pound jack cheese
- ½ pound cheddar cheese
- 1 (8 oz.) can tomato sauce
DIRECTIONS
Preheat oven to 350. Beat together half and half, eggs, and flour into a well blended batter. Set aside. Slit each chile down one side, lay open and remove any “veins.” Set aside. Grate cheeses and combine. In a 1 ½ qt. casserole dish, alternate layers of chiles, batter, and cheese. Make sure to keep about a handful of cheese set aside. Pour tomato sauce over top. Sprinkle with remaining cheese. Bake for 45 minutes. Serve.
