MAIN DISH Chile Relleno

Ingredients

– 2- 27 ounce can hatch whole green chilies

– 1 pound, shredded, Monterey Jack

– 1/2 pound, shredded medium cheddar

– 5 eggs

– 1 cup milk

– 1/4 cup flour

– 1/2 teaspoon salt

– 1/2 teaspoon paprika

– 1 pound ground beef

– 1/4 teaspoon pepper

– 1/2 teaspoon Tabasco

– 8 ounce jar pace picante mild

Directions

– Preheat oven to 350°

– Rinse and clean Chiles and dry thoroughly with paper towels

- Cook and season ground beef and then set aside.

- Layer: chilies, cheeses, all ground beef, chili, cheeses, and so on and so forth.

- In a large bowl, beet, eggs, flour, milk, salt, pepper, paprika, Tabasco. Beat thoroughly. Poor mixture over layered Chiles, cheeses and beef.

– Bake uncovered for 1 hour and 15 minutes.

– Remove from oven. Pour pace over the top. Placed back in oven for five minutes.

– Remove from oven and let rest for 10 minutes.