Saturday, August 1, 2009

Chile Cheese Squares

Courtesy of Casperhouse Bed & Breakfast

1 lb. each of Monterey Jack and Sharp Cheddar, shredded
6 eggs
1 can evaporated milk
8 oz. canned whole green chilies opened and seeded.
Spray a 9"x13" baking dish with Pam.
Split green chilies lengthwise removing all seeds and veins.
Lay flat on bottom of baking dish to cover bottom. Mix shredded cheeses, eggs and milk and pour over chilies. Bake at 375° for 45 minutes.
Let cool and cut into squares.
You can freeze these and reheat at 325°.

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