Cheesy Chile Relleno Puff
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Ingredients
| 1 can (7 oz.) | whole green chiles | | 4 oz. | shredded Monterey Jack cheese | | 6 | eggs, slighlty beaten | | 3/4 cup | milk | | 1 tbsp. | flour | | 1 tsp. | baking powder | | 1/2 tsp. | garlic salt | | 4 oz. | cheddar cheese, shredded |
Chile Sauce
| 1 can (8 oz.) | tomato sauce | | 1/4 cup | hot picante sauce | | 1 tsp. | oregano |
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Instructions
In a greased 7x11-inch baking dish, layer split chiles and Monterey Jack cheese. Combine eggs, milk, flour, baking powder and garlic salt. Mix well. Pour over chiles. Top with cheddar cheese. Bake at 350°F for 30 minutes until puffed and browned. Serve with Chile Sauce.
Chile Sauce:
Heat combined tomato sauce, picante sauce and oregano for 5 minutes.
Microwave oven: In a baking dish, layer split chiles and Monterey Jack cheese. Combine eggs, milk, flour, baking powder and garlic salt. Pour over chiles. Top with Cheddar cheese. Microwave for 6 to 7 minutes until puffed and set. Rotate once during cooking. Serve with heated Chile Sauce.
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