Chili Relleno Bake
|Canned green chili peppers||8 Ounce (2 Cans, 4 Ounce Each)|
|Monterey jack cheese||6 Ounce|
|Eggs||4 , beaten|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Shredded cheddar cheese||3 Ounce (3/4 Cup)|
Drain peppers; halve lengthwise and remove seeds.
Cut Monterey Jack cheese into strips to fit inside peppers.
Wrap each pepper around a strip of cheese; place in greased 10x6x2-inch baking dish.
Combine eggs and milk; beat in flour, baking powder, and 1/2 teaspoon salt till smooth.
Pour over peppers.
Sprinkle Cheddar cheese atop.
Bake in a 350° oven for 30 minutes.