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2009-09-24 digital edition

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2009-09-24 / Community News

From the Chef's Corner

Green Chilies Casserole
by Chef Deedle

Are you looking for a different dish to try for Mexican cuisine? Here is one I think you'll like.

3 4oz. Cans green chilies, chopped and drained
½ lb. Grated Monterrey Jack Cheese
½ lb. Grated Sharp Cheddar Cheese
4 eggs, beaten
1 cup half and half milk
1/3 cup flour
1 10oz. Can Rotel tomatoes
Pam oil spray
Spray 2 qt. Casserole dish and set aside. Grate cheeses. Spread chilies and cheese alternately for 3 layers, saving ½ cup cheese for topping. Beat eggs, milk and flour in large bowl; add Rotel tomatoes. Mix thoroughly. Pour over chilies and cheese; top with ½ cup cheese. Bake at 350°F for 45 minutes to an hour. Delicious!

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