Chile Rellano Casserole from Ellie Collins
Take a 9x13 pan and spray with non stick
Take 2-2 1/2 package of Ritz crackers and grind up and put at bottom of 9x13
Take green chilis, either diced or cut in strips and lay all over crackers
Put sharp cheddar cheese over the chilis
Keep layering chilis with cheese until 1 to 1/2 lb of sharp cheddar is gone.
In separate bowl mix:
4 eggs
3/4 of 12 oz can of evaporated milk
1 tsp salt
Pour over pan of cheese/chilis
Bake at 350 for 50-60 minutes uncovered.
- I like to blot grease off after pulling out of oven
-Easier to cut if you let it cool for a min after getting out of the oven.
Yummy, yummy, yummy! A New Mexican tradition!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment