Chilies Rellenos Bake
8 large eggs 1 cup sour cream 1/4 teaspoon salt 2 drops red pepper sauce 2 cups shredded Monterey Jack cheese (8 ounces) 2 cups shredded Cheddar cheese (8 ounces) 2 cans (4 ounces each) chopped green chilies, undrained Fresh Cilantro Salsa (below) Black Bean and Corn Salsa (below) 1. Heat oven to 350 degrees. Grease rectangular baking dish, 13x9x2 inches, with shortening 2. Beat eggs, sour cream, salt and pepper sauce in large bowl with wire whisk. Stir in cheese and chilies. Pour into baking dish 3. Bake uncovered about 45 minutes or until golden brown and set in center 4. While casserol is baking, prepare Fresh Cilantro Salsa and Black Bean Corn Sala. Serve salsas with casserole Fresh Cilantro Salsa 1 cup salsa 2 tablespoons chopped fresh cilantro Mix salsa and cilantro Black Bean Corn Salsa 1 cup salsa 1/2 cup canned black beans, rinsed and drained 1/2 cup frozen (thawed) or canned (drained) corn Mix all ingredients --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
