CHILE RELLENO BAKE
6 servings
1 cup buttermilk
4 eggs
1/3 cup all-purpose flour
1/4 tsp. garlic salt
3-4 drops hot pepper sauce
2 cups (8 oz.) Crystal Farms¨ Finely Shredded Mexican
Style 3 Cheese Blend
1 cup (4 oz.) Crystal Farms¨ Finely Shredded Cheddar
Cheese
3 (4-oz.) cans whole green chiles, well drained
Salsa
Heat oven to 350º. Grease 1 1/2-quart baking dish. Beat buttermilk, eggs, flour, salt, and hot pepper sauce until well blended; set aside. Toss cheeses together, reserving 1/2 cup for top of casserole. Tear chiles into wide strips. In baking dish, layer chiles and cheeses. Pour egg mixture carefully over layers. Sprinkle with remaining 1/2 cup cheese. Bake for 40-45 minutes or until set and knife inserted near center comes out clean. Serve hot with salsa.