Stuffed Chili Rellenos

• 1 can green chili peppers ortega, whole
• 1 x monterey jack cheese grated
• 6 ounces crab meat cooked, diced
• 1/2 pound cheddar cheese, very old, sharp grated
• 3 large eggs
• 1/4 cup milk whole
• 1 tablespoon biscuit baking mix (bisquick) heaping
• 1 teaspoon flour, all-purpose for dusting cheeses

1. Drain the chilies.
2. Plan about 4 per person.
3. Open each chili flat.
4. In the bottom of a well buttered glass oven dish; place a layer of chilies.
5. Dust the jack cheese with a small amount of flour.
6. Mix together the crab and/or shrimp with the Jack cheese.
7. Place a thin layer of this mix over the bottom layer of chilies.
8. Place another layer of chilies on top and repeat process ending with a top layer of chilies.
9. Cook in a 375 degree F oven for 7 to 10 minutes; uncovered.
10. Remove from oven and reduce heat to 300F (150C).
11. Mix together the batter--you may have to double the batter to be sure you cover the dish well--and pour over the chilies.
12. Add the cheddar cheese and cook, COVERED, slowly in a 300F (150C) oven until done.
13. You will know it is done when a knife inserted in the middle comes out relatively clean.
14. If the center does not set up completely after about 30 minutes, don't worry just serve it up with a salad and, I like corn with it.

green chili peppers ortega, crab meat, cheddar cheese, eggs, milk, biscuit baking, flour

Taken from recipeland.com/recipe/v/stuffed-chili-rellenos-42795 (may not work)