Chili Rellenos - cooking recipe

Ingredients

2 cans whole green chilies
1 lb. Monterey Jack cheese, shredded
6 eggs
salt and pepper to taste
picante sauce

Preparation

Slice peppers lengthwise.
Spread over bottom of buttered 9 x 13-inch baking dish.
Cover with cheese.
Combine eggs, salt and pepper in a bowl; beat well.
Spread over cheese.
Bake at 350\u00b0 until knife inserted in center comes out clean.
Cool.
Cut into small squares.
Serve with picante sauce.