Chili Rellenos
4 cans (4oz) Green Chilie (mild or hot)
6 cups shredded Monterey Jack & Colby Cheese
3 cups shredded Cheddar
Mis Together:
6 eggs
6 Tbsp Milk
3 Tbsp Flour
Layer half of the cheese on bottom of 9x12 glass pan, then spread the chilies out in a layer on top of the cheese. Use the remaining half of the cheese to layer over the top of the chilies. Slowly pour the egg mixture over the top of the last cheese layer for even coverage.
Bake at 350° for 45 minutes or until firm.
Cut into squares and serve warm. Can be made the day before and refrigerated.