Chilies Rellenos

Ingredients:

One large can roasted poblano chilies

1 cup cheddar cheese, grated

1 cup queso fresco, grated

6 large eggs

2 cups whole milk

1 tbs. Flour

1/4 tsp. cayenne pepper

1/2 tsp. paprika 

Salt & Pepper to taste

Directions:

Cut off tops of chilies and remove seeds slice open so that they lie flat. Press between paper towels to remove as much moisture as possible . Spray 9 x 13 glass casserole with Pam or rub with butter. An iron skillet also works nicely . Lay half of the chilies in casserole dish. Sprinkle with half of cheeses. Repeat layer of chilies and cheeses. In large bowl whisk together flour and milk then whisk in eggs and spices. Pour over chilies and cheese. Sprinkle a little bit of cheese over top and crack salt & pepper. Place glass casserole dish inside of larger dish. Pour and inch or so of water in the larger dish. Bake at 350 degrees 45 minutes or until completely set. Should not be at all giggly when you remove it from the oven. Cut into squares and serve with warm corn tortillas.