4 cups Shredded cheddar cheese (set aside 1/2 cup for topping 4 cups Shredded Chihuahua or Jack cheese(set aside 1/2 cup for topping 2 (27 oz) cans Whole green chiles, diced 6 Eggs, well beaten 6 tbsp Flour 1 (10 oz) can Evaporated milk 1 jar Salsa Verde
Grease a 9 x 14 inch pan. Layer 1/3 of chiles and 1/3 of remaining cheese. Repeat twice, for a total of three layers. Add flour and milk to eggs. Blend well. Pour over chiles and cheese. At this point, the dish can be refrigerated up to 24 hours. Bake at 350 for 60 minutes. Remove from oven, top with Salsa Verde and remaining cheese and bake an additional 15 minutes. Cool until warm, cut into one inch squares, serve and watch them vanish!
Enjoy this delicious relleno bites Mexican recipe!