• Servings: 6
• 2 4-oz. cans green chili peppers (6 chili peppers)
• 6 oz. Monterey Jack cheese
• 4 beaten eggs
• 1/3 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup shredded Cheddar cheese (2 oz.)

1. Drain peppers; halve lengthwise and remove seeds. Cut Monterey Jack cheese into strips to fit inside peppers. Wrap each pepper around a strip of cheese; place in a greased 10 x 6 x 2-inch baking dish.
2. Combine eggs and milk; beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish. Sprinkle Cheddar cheese over top.
3. Bake in a preheated 350 degree oven for 30 minutes, or until golden. DO NOT OVERBAKE. Yield: 6 servings and very good!

Not the usual chilies rellenos, but a tasty variation...