Baked Chile Rellano
5 cans of whole, mild green chiles (7 oz cans)
1 can diced mild jalapeños (7 oz can)
4 green onions chopped
4 cups Monterey jack cheese
1 1/4 cup cream
4 cups mild cheddar cheese grated
Dash of cumin
Salt to taste
Remove green chiles from cans and slit each chile lengthwise on one side. Remove the seeds and drain. Stuff each green chile with Monterey Jack. Place stuffed chiles into a 3 quart baking dish.
In a large bowl, mix eggs, cream, flour, salt, pepper, green onion, remaining Monterey Jack cheese, cumin, and jalapeno. Pour mixture over chiles and top with cheddar cheese. Bake uncovered at 350 degrees for 45 minutes.
NOTE: For lower fat version, replace 2 cups of Monterey Jack with cottage cheese and replace cream with milk.