Chile Rellennos Jose

*For a Vegetarian switch cheese/milk for soy based products and egg substitute*

Ingredients:
2 (16-oz.) cans whole green chilies
1 (16-oz.) pkg. Monterrey Jack cheese, cut in strips
1(8oz-.) pkg. Cheddar Cheese, grated
5 large eggs
1/2 c. flour
1 and 1/4 c. milk
1/2 tsp. salt
black pepper, to taste
paprika, to taste
crushed red pepper, to taste
Tabasco, to taste (optional)

Directions:
1. Carefully rinse seeds from chilies with cold water.

2. Spread chilies in single layer on paper towels. Carefully pat chilies with another towel until dry.

3. Slip a strip of Jack Cheese (cut into 1" wide by 3" long by 1/4" deep) into each chili.

4. Beat Eggs. Then gradually add flour beating until smooth.

5. Add milk, salt, pepper (also Tabasco and/or crushed red pepper, if desired). Beat thoroughly.

6. Arrange half the chilies in well greased 9*13" baking dish and sprinkle with 1/2 the Cheddar cheese and Paprika.

7. Repeat with another layer of chilies, Cheddar Cheese and Paprika.

8. Carefully pour egg mixture over all.

9. Bake uncovered, in 350 degree oven about 45 minutes or until knife inserted in middle of the custard (egg mix) comes out clean.