Recipe: Chilies Rellenos Souffle (1980's)
Breakfast and BrunchCHILIES RELLENOS SOUFFLE
1 (7 oz.) can whole green chilies
1 lb sharp cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
4 eggs
1 (13 ounce) can evaporated milk
2 tablespoons flour
1/2 teaspoon salt
1 (8 oz.) can tomato sauce
1/2 envelope taco seasoning mix
Preheat oven to 350 degrees F. Butter a 13x9-inch baking dish.
Remove veins and seeds from chilies and chop.
Sprinkle cheeses in baking dish.
In medium bowl beat eggs, milk, flour, and salt until smooth; stir in chilies and pour over cheese.
Bake 25 minutes.
Combine tomato sauce and taco seasoning and pour over baked egg mixture.
Bake 5 more minutes. Let stand 15 minutes then cut into 2-inch squares.
Makes 24 servings
Source: Rosemary Henderson in Lawrence Journal-World, June 1, 1983
From: SueA, CA, 07-19-97
1 (7 oz.) can whole green chilies
1 lb sharp cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
4 eggs
1 (13 ounce) can evaporated milk
2 tablespoons flour
1/2 teaspoon salt
1 (8 oz.) can tomato sauce
1/2 envelope taco seasoning mix
Preheat oven to 350 degrees F. Butter a 13x9-inch baking dish.
Remove veins and seeds from chilies and chop.
Sprinkle cheeses in baking dish.
In medium bowl beat eggs, milk, flour, and salt until smooth; stir in chilies and pour over cheese.
Bake 25 minutes.
Combine tomato sauce and taco seasoning and pour over baked egg mixture.
Bake 5 more minutes. Let stand 15 minutes then cut into 2-inch squares.
Makes 24 servings
Source: Rosemary Henderson in Lawrence Journal-World, June 1, 1983
From: SueA, CA, 07-19-97
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