Serves: 6
Total Calories: 297
Preheat oven to 375°. Grease a 10-inch deep-dish pie plate.
In a medium bowl, whisk eggs and milk. Add flour and baking powder whisk until well blended. Stir in 1/2 cup of the Cheddar cheese set aside.
Stuff chilies with Monterey Jack cheese. Arrange in pie plate. Pour egg mixture over. Arrange tomato slices, overlapping slightly, around outer edge of pie plate. Sprinkle tomatoes with remaining 1/2 cup Cheddar cheese.
Bake for 30 to 35 minutes until a knife inserted in center comes out clean. Cool at least 10 minutes before cutting into wedges.
Serve hot or warm. Garnish with small whole chili peppers if desired.
This Chilies Rellenos Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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