Chile Rellenos

These are really tasty! And whats really nice is that you can make them quick, or you can put more time into them using fresh poblano chilies. We served them with home made corn bread-yum!

4 Poblano chilies 

olive oil

6 eggs

11/2 c milk

1/2 tea paprika

1/4 tea cayenne pepper

1 1/2 c. monterrey jack shredded

corn tortillas

Heat your oven to broil on high & butter a 9"x13" glass baking dish.

Wash and dry your poblano chilies, and rub them with olive oil. Place them directly on oven rack, and allow to roast until they form bubbles (blisters) on the skin. Depending on your oven and how awesome it is, it could take 5+ minutes. My oven is begging me to put it out of its misery and buy a new pretty model, so it takes 10+ minutes to roast the chilies. Turn the chilies and roast each side until the skin is bubbly all over. Remove from oven, and place them in a large mixing bowl and cover with foil for 5 minutes (this allows the skin of the chilie to "sweat" off making it easier to remove.)

While the chilies are roasting, whisk together your eggs,  milk, paprika and cayenne pepper, then set aside.

Remove the peppers one at a time. on a cutting board carefully peel the skin off. Then cut the chili in half and remove the seeds.

Once the chilies are all skinned and halved...and seeded, lay a single layer of chilies in your baking dish, sprinkle 1/2 of your cheese over the chilies, then pour your egg mixture over cheese, and then top off with the remaining cheese. Bake for 40 min. Then serve on warmed corn tortillas.

You can make this meal quicker by using canned roasted whole green chilies instead of roasting your own.

I like to top mine off with hot sauce (cholula) the kids like theirs with sour cream, minced cilantro and mild salsa.