Chile Relleno Casserole
Category: Baked, Side-dishes
Yield: 8 servings
1 1/2 cups shredded Monterey Jack or shredded mild cheddar cheese,
divided
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 tbsp flour
1 1/2 cups milk
3 eggs, lightly beaten

Procedures
ORTEGA Thick & Chunky Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions
SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch square
baking dish. Top with chiles and remaining cheese. Place flour in
medium bowl. Gradually add milk, stirring until smooth. Stir in eggs;
pour mixture over cheese.
BAKE for 45 to 50 minutes at 350 degF or until knife inserted in
center comes out clean. Cool in pan for 10 minutes.
SERVE with salsa and desired toppings.