Breakfast Chili Rellenos - cooking recipe

Ingredients

2 to 3 (4 oz.) cans green chilies (whole, depending on size of pan)
2 c. grated Monterey Jack cheese
1/2 c. Cheddar cheese
10 eggs
1/2 c. milk
oil
picante sauce
sour cream

Preparation

Preheat oven to 350\u00b0.
Oil bottom of square or small rectangle glass cake pan.
Place whole chili rellenos at bottom of pan, unfolding them and covering entire bottom.
Spread out Monterey Jack cheese over chilies, covering them completely.
Crack eggs into a bowl; add milk and whip until mixed.
Pour on top of cheese. Sprinkle Cheddar cheese on top.
Bake in oven until top is golden brown, approximately 20 minutes.
Garnish with picante sauce and sour cream.