Chile Relleno Puff - cooking recipe

Ingredients

2 or 3 (7 oz.) cans whole California green chiles, seeded
4 corn tortillas, cut into wide strips
1 lb. Jack cheese, shredded
1 large tomato, peeled, seeded and sliced thin
8 eggs
1/2 c. milk
1 tsp. ground cumin
1 garlic clove, minced or 1 tsp. granulated garlic
1/2 onion, finely chopped or 1 tsp. granulated onion
1/2 tsp. each: salt (optional) and ground pepper or to taste
paprika or mild chili pepper

Preparation

Arrange half of the chiles in bottom of well-greased 9-inch baking dish.
Top with half of the tortilla strips and half of the cheese.
Arrange tomato slices on top of cheese layer.
Repeat layers with remaining chiles, tortillas and cheese.
Beat together the eggs, milk, cumin, garlic, onion, salt and pepper.
Pour over tortilla mixture.
Sprinkle lightly with paprika or mild chili powder.
Bake, uncovered, at 350\u00b0 for about 40 minutes until puffy and center is set.
Allow to stand about 10 minutes before cutting into squares.
Serves 6 to 8.
Serves 10 to 12 if using a 9 x 13-inch baking dish.