Chiles Rellenos With Marinara Sauce
|Jack cheese||4 Ounce, cut into strips|
|Canned california green chiles||4 Ounce, seeded and pith removed (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||4 Ounce (About 1 Cup)|
|Canned marinara sauce||15 Ounce (1 Can)|
|Pitted ripe olives||1 Tablespoon|
Divide jack cheese evenly among chiles, folding or tucking cheese inside.
Arrange chiles side by side in bottom of a greased, shallow 1 1/2-quart baking dish.
With an electric mixer beat eggs until thick and foamy then add milk, flour, and baking powder; beat until smooth as possible.
Pour egg batter over chiles, moistening evenly the surface of all chiles.
Sprinkle with Cheddar cheese.
Bake uncovered in a 375° oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
Just before casserole is ready, heat marinara sauce to simmering.