March 30, 2005

Chili Rellano

3 small cans whole chilies (or 1 large can)

1 lb Monterey Jack cheese (grated)
1 lb Cheddar cheese (grated)
1 cup milk

1 cup flour
1-8 ounce can tomato sauce
4 eggs
Rinse seeds from chilies. Lay 1/2 chilies in bottom of 9x13" pan and cover with half of each cheese. Lay the remaining chilies on top and cover with the remaining chilies and cheese. Mix eggs, milk, and flour together and pour this mixture on top of chilies and cheese. Cover with tomato sauce. Bake at 350 degrees for 1 hour.