4 cans (4 ounces each) whole green chiles,
drained, rinsed, and seeds removed
3 cups shredded Mexican blend of cheeses
6 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
Combine cheeses. Stuff each chile
with 3 tablespoons cheese. Arrange chiles in a
lightly greased 12x8x2-inch baking dish. Sprinkle remaining cheese over the
stuffed chiles. Whisk together eggs, milk, salt and
pepper. Pour egg mixture over chiles. Bake at 350°
for 30 minutes or until set.
Chile Relleno recipe serves 6.