Chile Rellenos Pie

• 12 cup rice, cooked
• 2 (4 ounce) cans whole green chilies
• 1 (12 ounce) can bean dip
• 4 eggs
• 2 cups milk
• 12 teaspoon salt
• 14 lb monterey jack cheese

1. Drain and pat dry chiles.
2. Split in half and spoon 1T of bean dip in each chile then fold over.
3. Spoon rice in pie plate and place chiles on top.
4. Mix eggs, milk, and salt then pour over chiles.
5. Sprinkle with cheese.
6. Bake 325 for 30 minutes.

rice, green chilies, bean dip, eggs, milk, salt, cheese

Taken from www.food.com/recipe/chile-rellenos-pie-369751 (may not work)