Chili Rellenos Bake - cooking recipe

Ingredients

2 (14 oz.) cans Ortega whole chili peppers
1 lb. Cheddar cheese, grated
1/2 lb. Jack cheese, grated
1 (12 oz.) can evaporated milk
4 eggs, beaten
salt and pepper to taste
1 (8 oz.) can tomato sauce
1 tsp. chili salsa

Preparation

Remove seeds from chili peppers.
Line an 8 x 11-inch glass baking pan with chilies.
Mix cheese and toss on top.
Beat eggs; add canned milk, salt and pepper.
Pour on top.
Bake 30 minutes at 350\u00b0, until a knife comes out clean.
Pour tomato sauce over chili and bake.
Mix with 1 teaspoon chili salsa.
Put back in oven until it bubbles.