Chili Relleno Custard With Sage Cheese
|Canned whole green chilies||14 Ounce, drained (2 Cans, 7 Ounce Each)|
|Sage cheese||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Milk||2 Cup (32 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|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.