MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken-Stuffed Chilies Rellenos-Style
 Categories: Poultry, Chilies, Cheese, Dairy
      Yield: 4 Servings
 
      8 oz (2 cans) whole green
           - chilies; drained
      5 oz Can  chunk-style chicken;
           - drained, flaked
      1 c  Shredded Pepper Jack cheese
      4 lg Eggs
    1/3 c  All-purpose flour
    1/3 c  Milk
           Salsa (opt)
 
  Set oven @ 375ºF/190ºC.
  
  Slit each chile pepper lengthwise; scrape out seeds and
  discard. Arrange chili peppers in 4 lightly greased au
  gratin dishes or a 2-quart square baking dish. Divide
  chicken evenly among chile peppers; sprinkle cheese over
  chicken-filled chilies.
  
  In a medium bowl beat together eggs, flour, and milk. Pour
  egg mixture evenly over chile peppers.
  
  Bake individual casseroles for 15 to 20 minutes or the
  2-quart baking dish for 25 to 30 minutes or until golden
  and a knife inserted near center(s) comes out clean. Let
  stand for 5 minutes before serving. Serve with salsa, if
  desired.
  
  Makes 4 servings.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
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