Chili Relleno Casserole

• portions: 6 - 8 servings

Ingrédients

2 cans 27 oz each Hatches Whole Green Chiles (Mild)

2 Lbs Shredded Monterey Jack Cheese

1 Lb Shredded Medium Cheddar Cheese

10 large eggs

2 cups Milk

1/2 cups Flour

1 teaspoon Salt

1 teaspoon Paprika

1/2 teaspoon Black Pepper

1 teaspoon Tabasco

16oz jar Pace Picante Sauce Mild

Instructions

1. Preheat oven to 350 degrees

2. Slice one side of chili and open up. Remove seeds and rinse with water and dry with paper towel. Place one chili in the bottom of a 13 x 10 x 3 inch pan. Fill the inside of the chili with shredded jack cheese and fold Back closed. Repeat. Make rows until the bottom of the pan is full. Put a layer of shredded jack cheese and then a layer of shredded Cheddar cheese. Add another layer of stuffed chilies. Add another layer of shredded Jack and then shredded Cheddar cheese. Set aside

3. In a large mixing bowl beat eggs, add flour, milk, salt, pepper, paprika, and Tabasco. Beat thoroughly. Pour mixture over chili and cheese. Bake uncovered for 1 hour 15 minutes or until inserted tooth pick comes out clean.

4. Remove from oven, pour Picante sauce over the top of the pan and place back into the oven for 5 minutes. Remove from oven let set for 10 minutes and serve.