Chili Relleno

Aunt Alice’s Chili Relleno 

Lay in the bottom of a greased 9x13 baking dish:

         1-2               7oz. can Ortega green chilies, whole or diced

         ¼ - ½        lb. cheddar cheese, grated

         ¼ - ½        lb. Monterey Jack cheese, grated

Blend together in a blender or a bowl:

         1       12oz. can evaporated milk

         4       eggs

         ½      cup flour

         1       tsp. salt       

     

Pour blended mixture over everything in the baking dish.

Bake at 350 degrees for ~40 minutes until knife come out clean.

I like the whole green chilies best for this recipe, but since the kids don't always like the chilies I sometimes only put them in one side of my baking dish. This makes one side for the kids that is more like a cheesy omelette.  

 Then I add the cheese over the chilies. 

I blend together the egg mixture sometimes with a blender and other times by hand in a large measuring cup. 

I pour the egg mix over everything in the baking dish. 

 Then I put it into the oven.

When it comes out it is puffy and yummy. Eat it hot or enjoy the leftovers.