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Chili Rellenos

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Ingredients

	3 (4 oz.) cans Chili Peppers
	1/3 lb. Cheddar Cheese
	1 c. Evaporated Milk
	3 Eggs
	1⁄4 c. Flour
	1 small can Tomato Sauce or picante sauce
	Monterrey Jack Cheese

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Chili Rellenos

Originally submitted by (Bonnie Ditto) Marlene Jibson

Cuisine:

Mexican

Medium

Ingredients

3 (4 oz.) cans Chili Peppers
1/3 lb. Cheddar Cheese
1 c. Evaporated Milk
3 Eggs
1⁄4 c. Flour
1 small can Tomato Sauce
or picante sauce
Monterrey Jack Cheese

Directions

Clean seeds from chili peppers, stuff peppers with cheddar cheese. Mix eggs, flour, and milk;
pour over peppers and cheese. Bake 45 minutes to 375°. Add Monterrey jack, pour on
tomato/picante sauce. Heat just long enough to melt cheese.

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