Chili Rellenos

• 1 large can chilies or enough small cans to equal 28 oz. (whole Ortega chilies), cut in half lengthwise and seeds cleaned out
• 10 oz. Jack cheese, grated
• 10 oz. extra sharp Cheddar cheese, grated
• 6 extra large eggs, beaten
• 2 small cans condensed milk
• 1 large can condensed skimmed milk (I use Carnation evaporated low-fat milk)
• 1/2 c. flour
• 1/2 tsp. white pepper

1. Mix together the cheeses.
2. Add milk, flour and pepper to eggs. Grease a rather large, flat pan well; grease sides, also.
3. Spread half of the cleaned chilies in bottom of pan.
4. Cover with half of the cheeses.
5. Add the other half of the chilies and top with the other half of the cheeses.
6. Pour the beaten egg mixture over all. Best to let this rest for awhile before baking, even overnight. Bake about 3/4 hour in a 350u0b0 oven or until set.

chilies, jack cheese, extra sharp, eggs, condensed milk, condensed skimmed milk, flour, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536182 (may not work)