Southwest Chili Relleno Bake

Southwest Chili Relleno Bake



  • 1 1/2 Cups shredded Monterey Jack cheese
  • 1 can (7 oz) whole green chilies, drained
  • 10 Ounce Meyenberg Evaporated Goat Milk
  • 1 1/2 Cups shredded cheddar cheese
  • 3 Eggs
  • 2 TBSPs flour
  • 1/2 cup toasted sliced almonds


Combine Jack and Cheddar cheeses. Place half the cheese evenly in 2-quart square baking dish; split chilies open and place over cheese; top with remaining cheese. Beat eggs with flour; stir in MEYENBERG Evaporated Goat Milk. Pour over cheese. Cover with foil. Bake at 325 degrees for 40 minutes. Uncover, top with almonds, and bake 5 more minutes. Serve with salsa, sour cream and avocado slices, if desired. Makes 6-8 servings.