Chili Rellenos(Serves 20) - cooking recipe

Ingredients

1 1/2 large cans Ortega chilies
1 1/2 lb. Cheddar cheese
1 1/2 lb. Monterey Jack cheese
1 doz. eggs
2 cans evaporated milk
6 heaping Tbsp. flour
4 tsp. baking powder (level)
1 tsp. salt
1/2 tsp. pepper
1 (15 oz.) can tomato sauce

Preparation

Preheat oven to 450\u00b0.
Clean and seed Ortega chilies.
Rinse in cold water; drain.
Line greased large lasagna pan with 1/2 of the chilies.
Add 1/2 of the cheese.
Layer other 1/2 of the chilies; cover with remaining cheese.
Beat together the rest of the ingredients, except tomato sauce; pour over top.
Put in oven. When bubbly, lower oven to 350\u00b0 for 25 minutes.
Spread the tomato sauce over top; bake another 15 minutes.
Serve, refrigerate or freeze.
Bring to room temperature.
Heat in a 350\u00b0 oven for 15 to 20 minutes.