Baked Chile Rellenos

• 4 oz. can of green chile peppers

• 2 eggs

• 2 cups milk

• 1/2 lb sharp cheddar (I have used pepper jack, monterey, or jack cheese, and combinations of all)

• 1/2 cup flour

• 1/2 tsp salt

Cut the chiles into 2" squares or buy the chopped ones.

 
Line them on the bottom of a buttered casserole.  Cut cheese into finger
sized pieces and lay over the peppers.  Beat eggs, add in flour, milk and
salt.

Pour over peppers.  Bake (covered) - note:  I have baked it uncovered and it
never mattered --  at 350 for 45-50 min.  I do add a few more minutes to it
because it seems to need it.

You can't wreck this recipe.  I have had others that are similar with rice
but they just don't taste the same.  Enjoy.  It is also good for leftovers
at breakfast!!