Ingredients
- 1 Large Can Chilis, Canned Ortega or Whole/Fresh Poblano's
- 1 Lb Cheese, Cheddar or Monteray Jack(or both), grated
- 4 eggs
- 1 cup Milk
- 1/4 Tsp Baking Powder
- 2 Tbsp Flour
- 1 Small can Tomato Sauce
Instructions
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Preheat oven to 350o.
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Prepare a 8” square pyrex baking dish.
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Split chilis open, wash out the seeds & stem & pat dry with a paper towel
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You will need half of the chilis for the bottom layer and half for the top, so make sure you purchase enough cans to do this.
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Place a layer of chilis, opened flat, on the bottom of the pyrex dish.
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Cover with the grated cheese.
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Beat eggs, milk, flour & baking powder together and pour over the cheese.
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Cover with another layer of chilis placed flat on top
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Drizzle the tomato sauce over the last layer of chili’s. (You can use any kind of thin sauce you want)
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Bake until firm, for about 30 – 35 minutes.
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This can be served warm as part of your dinner or at room temperature, cut up in small squares, as an hors d’ oeuvres.
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Tags: Cheddar Cheese, Chili-Poblano
