Chilies Rellenos With Marinara Sauce

• 4 oz. Jack cheese, cut into strips
• 1 (4 oz.) can California green chilies, seeds and pith removed
• 4 eggs
• 1/3 c. milk
• 1/2 c. flour
• 1 c. shredded sharp Cheddar cheese
• 1 (15 oz.) can marinara sauce
• pitted ripe black olives
• 1/2 tsp. baking powder

1. Divide Jack cheese evenly among chilies, folding or tucking cheese inside.
2. Arrange chilies side by side in bottom of greased shallow 1 1/2-quart baking dish.
3. With electric mixer, mix eggs until thick and foamy; add milk and baking powder.
4. Beat until smooth as possible.
5. Pour egg batter over chilies, moistening evenly over all chilies.
6. Sprinkle with Cheddar cheese.
7. Bake, uncovered, at 375u0b0 for about 30 minutes.
8. Garnish with black olives.
9. Just before serving, top with heated marinara sauce or set sauce aside at table to be added when eaten.

jack cheese, california green chilies, eggs, milk, flour, cheddar cheese, marinara sauce, black olives, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747482 (may not work)