Chile Relleno Torta

Ingredients & Directions

1/2 lb Cheddar; grated
1/2 lb Monterey Jack; grated
5 Eggs
1/3 c Flour, all-purpose
1 2/3 c Half-and-half
4 oz Green chiles, diced; drained
1/4 c Picante sauce

Preheat oven to 375. Mix grated cheeses and spread evenly in
buttered 10″ pie plate. Beat eggs, add flour slowly, and the nbeat
in half-and-half. If mixture is lumpy, strain it. Pour egg mixture
over cheeses in pie plate. Carefully spoon chiles over the surface,
then spoon picante sauce over all. Bake about 45 minutes or until
the center is set.

–*Dying for Chocolate*
Diane Mott Davidson


8 Servings

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