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Chili Rellenos
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6 (4 oz. each) cans green chili
peppers, drained
3/4 lb. sharp Cheddar, grated (see
option)
2 eggs, slightly beaten
3/4 c. milk
1 c. all-purpose flour
1/2 tsp. paprika
1/2 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Remove seeds from chili peppers. Rinse and pat dry. Grease shallow baking dish and make 3 layers each of chili peppers and cheese, starting with a layer of peppers. In a small bowl combine eggs, milk, flour, paprika, baking powder and salt. Beat with a fork until well mixed. Pour over layers in baking dish. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. Makes 6 to 8 servings. Option: May use Monterey Jack cheese or for a "hotter" taste, use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese.
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