Chile Relleno Torta
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
cheddar cheese
grated |
|
| ½ | pound |
monterey jack cheese
grated |
|
| 5 | large |
eggs
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ⅔ | cups |
light cream (half&half)
|
|
| 4 | ounces |
green chili peppers, canned
drained, diced |
|
| ¼ | cup |
picante sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
cheddar cheese
grated |
|
| 226.8 | g |
monterey jack cheese
grated |
|
| 5 | large |
eggs
|
|
| 79 | ml |
all-purpose flour
|
|
| 394 | ml |
light cream (half&half)
|
|
| 115.6 | ml/g |
green chili peppers, canned
drained, diced |
|
| 59 | ml |
picante sauce
|
* |
Directions
Preheat oven to 375℉ (190℃).
Mix grated cheeses and spread evenly in buttered 10-inch pie plate.
Beat eggs, add flour slowly, and then beat in half-and-half.
If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate.
Carefully spoon chilies over the surface, then spoon picante sauce over all.
Bake about 45 minutes or until center is set.
