Baked Chili Rellenos
4 small cans whole green chilies
1 (8-ounce) package Monterrey Jack cheese with jalapeños, sliced into twelve 3”-long x 1”-wide x ¼“-thick pieces
½ pound cheddar cheese, grated
3 eggs, well beaten
¾ cup milk
1 small onion, chopped
2 heaping tablespoons flour
¼ teaspoon each salt and black pepper
3 shakes Tabasco (more if desired)
½ teaspoon paprika
1. Preheat oven to 325 degrees.
2. Spray a 13x9 glass, baking dish with Pam.
3. Drain chilies and slip a slice of cheese inside each chili; arrange as a single layer in the baking dish then sprinkle the chilies with the grated cheese.
4. Mix together the remaining ingredients then pour over the chilies; bake uncovered for 40 to 45 minutes until lightly browned