TammyM wrote:
>
> Gloria, have you ever posted the recipe for that chili relleno
> casserole? That sounds fab!
>
> TammyM


Yep, but it took me forever to find via Google, which seems no longer
friendly to Usenet groups searches.

This is the first southwestern recipe I learned when we moved to Denver.
I usually use it as a side dish when we are having other "Mex" style
food for a crowd. It's also good for ovo-lacto vegetarian guests.
FWIW, I LOVE the traditional battered, fried rellenos, but they are less
healthy and harder to make at home.

Chile Relleno Casserole

1 large or 4 small (7oz.) cans whole mild, green chiles
1 lb. block Monterrey Jack cheese
4 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tsp. salt
dash of Tabasco or other hot sauce (or other heat source)
1/2 tsp. ground black pepper
4 cups grated cheddar cheese (mild or sharp-your choice)

Slit chiles lengthwise on one side. Remove seeds and membranes,
drain. Slice Jack cheese into finger-sized chunks, place one inside
each chile. Lay the chiles in a greased 9x13 inch baking dish or casserole.

Mix eggs, flour, milk, pepper and hot sauce, pour over chiles.
Sprinkle with cheddar cheese. Bake uncovered at 350 deg. F for 45
minutes. Serve with your choice of salsa/sour cream/guacamole on the
side.

Serves 6-8