Chili Relleno - cooking recipe

Ingredients

1 (4.5 oz.) can chopped mild green chili peppers, peeled and chopped (Old El Paso)
1 lb. grated sharp Cheddar cheese
3/4 lb. grated Monterey Jack cheese
6 eggs
1 can evaporated milk
1 heaping Tbsp. flour
1/4 tsp. salt

Preparation

Spread chili peppers in an 8-inch baking dish sprayed with Pam; layer cheeses evenly over.
Beat eggs with evaporated milk, flour and salt; pour over cheese and bake 35 minutes at 375\u00b0.
Then pour 1 (4 ounce) can tomato sauce over top and bake 7 minutes more or until center is set.
So delicious, always a winner.