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Chili Relleno Casserole
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Eggs
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5
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Flour
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3 tbsp.
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Milk
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1/4 cup
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Cumin
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1 tbsp.
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Mexican seasoning or chili powder
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1 tsp.
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Grated Monterey Jack or cheddar cheese
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1 1/2 cup
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Diced chilies
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1 cup
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Salsa
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Sour cream
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Preheat oven to 350 degrees. Mix eggs, flour, milk and seasonings. In a greased 9-inch pan, layer 1/2 of cheese, then chilies. Layer remaining cheese on top. Pour the egg mixture over layers and bake for 30 minutes. Cut into squares and serve with salsa and sour cream for a late breakfast.
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from The Joy of Hospitality Cookbook, by Vonette Bright and Barbara Ball, © Copyrighted 1996 by Campus Crusade for Christ, NewLife Publications. All rights reserved. Used by permission. For information or additional copies of this product, check out Campus Crusade's web site at http://www.newlifepubs.com.
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