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Chili Rellenos Casserole
4 (4 oz.) can whole green chilies
6 corn tortillas, cut into 1 inch strips
8 oz. shredded Monterey Jack cheese
8 oz. shredded Cheddar cheese
2 plum tomatoes, sliced lengthwise |
8 eggs
1 cup milk
1 teaspoon cumin
Salt and pepper to taste |
Cut the chilies in half lengthwise and make a layer with half of them in the bottom of an 11- by 7 inch pan. Cover with half the tortilla strips and half the cheeses.
Arrange the tomato slices on top. Repeat layering with remaining chilies, tortilla strips and cheese.
Beat eggs with milk, cumin, salt and pepper. Pour over tortilla mixture.
Bake in a 350° F. oven for 45 to 60 minutes, or until puffy in the center.
Cut into squares and serve.
Serves 6
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