Chili Rellenos Jose

• 1 (1 lb. 10 oz.) can whole green chilies (not hot) or 18 whole green chilies
• 1 lb. Monterey Jack cheese, cut in strips about 1-inch wide and 3-inches long and 1/4-inch thick
• 1/2 lb. Cheddar cheese, grated
• 5 large eggs
• 1/4 c. flour
• 1 1/4 c. milk
• 1/2 tsp. salt
• paprika
• black pepper to taste
• liquid red pepper to taste

1. Carefully rinse seeds from chilies with cold water.
2. Spread chilies in single layer on paper toweling.
3. Gently pat with another piece of toweling until dry, then carefully slip a strip of Monterey Jack cheese into each chili.
4. Beat eggs; gradually add flour, beating until smooth.
5. Add milk, salt, black pepper and liquid red pepper and beat thoroughly.
6. Arrange half the stuffed chilies in well-greased 7 x 13-inch baking dish.
7. Sprinkle with half the Cheddar cheese and paprika.
8. Repeat layers, ending with cheese.
9. Carefully pour egg mixture over all.
10. Bake, uncovered, in preheated 350u0b0 oven about 45 minutes or until knife inserted in custard comes out clean.

green chilies, cheese, cheddar cheese, eggs, flour, milk, salt, paprika, black pepper, liquid red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914808 (may not work)