3 7-oz. cans whole green chilies, drained
3/4 lb. each of jack and mild cheddar cheeses
12 oz. evaporated milk
3 T. flour
salt
4 eggs
Tabasco Sauce
10-oz. can green chili salsa
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
3/4 lb. each of jack and mild cheddar cheeses
12 oz. evaporated milk
3 T. flour
salt
4 eggs
Tabasco Sauce
10-oz. can green chili salsa
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
