Chile Rellenos - cooking recipe

Ingredients

3 (7 oz.) cans whole green chile peppers
1 lb. Monterey Jack cheese, grated
1 lb. Cheddar cheese, grated
3 eggs, well beaten
1 small can evaporated milk
3 Tbsp. flour
1 (15 oz.) can tomato sauce

Preparation

Wash chiles, remove seeds and pat dry.
Combine grated Jack cheese with grated Cheddar cheese.
In a 9 x 13-inch baking dish, layer half chiles and half cheese.
Repeat layers, saving 1 cup cheese for top.