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Chili Relleno Custard With Sage Cheese

Diet.Chef's picture
  Canned whole green chilies 14 Ounce, drained (2 Cans, 7 Ounce Each)
  Sage cheese 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Eggs 8 Large
  Milk 2 Cup (32 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chili salsa 1 Cup (16 tbs) (Prepared)

Slit chilies lengthwise; pat dry with paper towels.
Fill chilies with cheese mixture, using all.
Lay chilies in a single layer in a well-buttered 2 1/2- to 3-quart shallow casserole.
In a blender, combine eggs, milk, flour, salt, and parmesan cheese; whirl until smooth.
Pour evenly over chilies.
Bake in a 375° oven until top is lightly browned and a toothpick inserted in center (not in cheese) comes out clean, about 45 minutes.

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