Baked Chiles Rellenos

• 2 (4 ounce) cans whole green chilies, drained
• 8 ounces monterey jack cheese, cut in strips
• butter
• 8 eggs
• 23 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 cups sharp cheddar cheese, shredded
• 1 (15 ounce) can marinara sauce
• pitted ripe olives

1. Cut a slit down the side of each chile and remove seeds and pith.
2. Fold or stuff equal lamounts of cheese inside each chile.
3. Arrange chiles side by side in a lightly buttered shallow 3-quart casserole or 9x13-inch baking dish.
4. With an electric mixer, beat eggs until thick and foamy.
5. Add milk, flour, and baking power; beat until mixture is smooth.
6. Pour egg batter evenly over chiles and sprinkle with Cheddar cheese.
7. Bake, uncovered, in a 375 degree F oven for about 30 minutes or until casserole is puffed and jiggles only slightly when gently shaken.
8. Just before casserole is ready, heat marinara sauce to simmering and place in a small serving bowl.
9. Quickly garnish hot casserole with olives and serve at once with marinara sauce.

green chilies, cheese, butter, eggs, milk, flour, baking powder, cheddar cheese, marinara sauce, olives

Taken from www.food.com/recipe/baked-chiles-rellenos-269459 (may not work)