Kirsten’s Stuffed Green Chilies

Our friend, Kirsten, makes these stuffed green chilies as an appetizer when we get together for dinner parties.  My husband absolutely loves them and you will too because they are so easy and delicious.

Preheat oven to 350 degrees.  Slit and rinse:

1 can (28oz.) of Ortega whole green chili

Make sure to remove all seeds and allow chilies to drain on paper towels.  Meanwhile, on a cutting board, slice  8oz. of Monterey Jack cheese into long wedges small enough to fit into chilies.

Arrange chilies in a shallow casserole dish, filling each chili with a wedge of cheese.  Cover stuffed chilies with:

1 can (14oz.) tomato sauce

6 oz. of sliced and cleaned white mushrooms

Cover with any left over cheese.  Bake for about 20-25 minutes or until bubbly and cheese has melted.

Serves 6-8 as an appetizer

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