CHILES RELLENOS GUILLERMOS
- 10 whole green chiles, peeled (canned ones work fine)
- 1/2 lb Monterey Jack cheese, cut
- into 10 strips
- 1 cup cheddar cheese, grated
- 3 eggs
- 1/4 cup flour
- 3/4 cup milk
- 1/4 tsp salt
- black pepper to taste
- dash of liquid hot pepper sauce
Preheat oven to 350 degrees. Spread the chiles on paper towels and pat dry. Slip a strip of Monterey Jack cheese in each chile and lay them side-by-side in a greased 9x13 inch baking dish. Sprinkle with cheddar cheese.
Beat the eggs; add the flour, beating until smooth. Add the milk, salt, pepper and pepper sauce. Beat thoroughly. Carefully pour the egg mixture over the chiles. Bake, uncovered, for 45 minutes or until a knife inserted in the custard coves out clean. Serves 4. May be frozen.