Heat oven to 350 degrees Farenheit. Lightly grease a shallow 2-qt. baking dish.
Halve chiles lengthwise; pat dry between paper towels. Cover bottom of prepared baking dish with half the chiles; sprinkle with half the cheeses. Repeat with remaining chiles and cheeses.
In a medium bowl, whisk flour into about 1/4 cup evaporated milk until well blended, then whisk in remaining milk, the eggs, cumin, garlic powder, seasoned salt and pepper until smooth. Pour over chiles and cheese.
Bake 30 to 35 minutes or until a knife inserted near center comes out clean and edges just begin to brown.
Calories 262 Fat 17g Saturated fat 9g Cholesterol 203mg
Sodium 357mg Carbohydrate 13g Fiber 1g
This recipe has been added to the following public cookbooks:
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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