1 (1 1b. 10 oz.) cans whole green chilies (not the hot ones), or 18 whole green chilies
1/2 1b. Cheddar cheese, grated
5 lg. eggs
1/4 c. flour
1 1/4 c. milk
1 lb. Monterey Jack cheese, cut in strips about 1 inch wide, 3 inches long and 1/4 inch thick
1/2 tsp. salt
Black pepper to taste
Liquid red pepper to taste
Paprika
| | | Carefully rinse seeds from chilies with cold water. Spread chilies in single layer on paper toweling. Carefully pat chilies with another piece of paper toweling until they are dry. Carefully slip a strip of Monterey Jack cheese into each chile. Using rotary beater or electric mixer, beat eggs. Gradually add flour, beating until smooth. Add milk, salt, black pepper, and liquid red pepper. Beat thoroughly. Arrange half of the stuffed chilies in well-greased, shallow baking dish (7 x 13 inches). Sprinkle with half of Cheddar cheese and paprika. Repeat layers, ending with cheese. Carefully pour egg mixture over all. Bake, uncovered, in oven preheated to 350' about 45 minutes or until knife inserted between chilies in custard comes out cleans. Six to eight servings. ~ Connie |
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