Chilies Casserole

An easy way to enjoy the taste of chilies rellenos without the frying.

Ingredients

• Six roasted, peeled and seeded Big Jim or Anaheim chilies OR one medium can roasted and peeled large whole green chilies (such as the Hatch brand, Ortega or other)
• Five eggs, beaten
• 4 tablespoons flour
• 2 cups shredded Monterey Jack cheese
• 1/2 or slightly more cup milk
• Salt and pepper to taste
• Half teaspoon ground cumin, if desired
• Dash of cayenne pepper, if desired

Directions
Beat eggs in a bowl until frothy and add the flour and spices. Thoroughly mix.

Add the milk.

Place about half the egg mixture in a greased baking dish. Place the chiles in and cover with cheese. Pour the rest of the egg mixture over. Bake at 325 degrees for about 45 minutes or until a toothpick comes out clean. Serve with the warm tomato/pepper sauce featured in the previous recipe.

Note: You can also use diced chilies instead of whole in this recipe. Some cooks also add a cup or more of cooked, ground beef or in a variation that we came up with, a cup of cooked bay shrimp.