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3 7-oz. cans whole
Chili Rellano
green chilies,
drained
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chil-
ies. Pour rest of batter over cheese.
•
3/4 lb. each of jack
and mild cheddar
cheeses
•
12 oz. evaporated
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
milk
•
•
•
•
•
3 T. flour
salt
4 eggs
Tabasco Sauce
10-oz. can green
chili salsa
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