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Chiles Rellenos Pie
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4 oz. Canned green chiles (2 cans)
lb. Monterrey Jack cheese, sliced
lb. Cheddar cheese, sliced
Teaspoon Whole wheat flour
Cup Evaporated milk
Cup Sour cream
Eggs
Cup Cooked chicken or turkey, diced
Cup Mild salsa
Preheat oven to 350 F.
Cut chiles open and line a 9x13−inch baking dish with them. Layer both
cheeses evenly over chiles. Add any remaining chiles over the cheese layer.
Mix the flour with a small amount of the milk; using a wire whisk, make a
smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs,
one at a time, and add the diced meat.
Pour mixture over chiles and cheese. Bake for 30 minutes at 350 F. Pour
salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.
Chiles Rellenos Pie
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