by Richard Paradon

Created on: August 09, 2011

If you love chili rellenos but don’t like the hassle of making them then this recipe is for you. I don’t remember where I found it but have been making it for about 30 years and never have had one bad comment except that there was never enough! The smell of the cheeses and chillis baking will make your home crowded quickly with friends and neighbors! And if you have a “pot-luck” at work or church, this will be the winner for sure!

The preparation time is about 15 minutes and cooking time is 30 minutes, so you can have it on the table in just a short time. I have tried to double the recipe but it just does not come out the same so it you love it, just make two separate batches.

You will need:

3 cans (4 oz. per can) Ortega whole chilli's. (You could make your own,but that will take time and a lots of patience!)

2 Cups grated Sharp Cheddar Cheese.

2 Cups grated Monterrey Jack Cheese.

1/3 Cup flour.

3/4 Cup milk.

1 Egg.

1 (8 oz.) Can Tomato Sauce.

1 8x8 glass un-greased baking dish.

What to do:

Rinse all of the seeds from the chillies and set aside on a plate where they can dry a bit.

Take the cheeses and mix together in a large bowl.

Mix the milk, egg and flour together until you have a consistency close to pancake batter.

In an ungreased baking dish, make a layer of cheese, then chillies and and the batter. Keep on doing this until you have about three layers. It will not look perfect, but don’t worry, it works! When you are finished with the last layer, pour the tomato sauce on top.

Bake in a hot 350f oven for about 30 minutes.

Let the dish cool for about 10 or so minutes and serve. It also will be fine if you make it in advance and microwave prior to serving.

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