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Juanita Ortega's Chili Rellenos

chili, cheese

21 oz green chili peppers --
1 rinsed
3/4 lb shredded monterey jack
1 cheese
3/4 lb shredded colby cheese --
1 longhorn style
3 whole eggs
3 tablespoon flour
6 oz evaporated milk
6 oz taco sauce -- bottled or
1 canned

In a 9- by 12-inch casserole, continuously layer 3 small cans chilies, split and laid flat, and the two cheeses until all ingredients are used, ending with cheese on top. In a separate bowl, blend eggs, flour and unsweetened condensed milk. Pour mixture over chili-cheese. Bake 350F for 30 minutes. Top with taco sauce and bake 30 minutes more. Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders

Yield: 12 servings

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