Main Dishes

Chili Rellano

• 3 7-oz. cans whole
green chilies,
drained
• 3/4 lb. each of jack
and mild cheddar
cheeses
• 12 oz. evaporated
milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green
chili salsa

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 chilies.
Pour rest of batter over cheese.
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.