[CH] My chile rellenos casserole

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Hi Judy...the more I thought about your recipe that needed translation
the more it sounded like something similar that I have been doing for
years, so for all to have and enjoy as we do, here it is:
8	fire roasted anaheim chiles(red or green)red have more flavor
6	ozs sharp cheddar cheese, cut in fingers to fit chiles(or more)
2	eggs
1 1/2 cups milk
1/2 cup flour (or more, make a batter, not too thick)
1	tsp salt

Open the chiles, which have been de-seeded, and put in cheese, can also
add white onion slivers also at the same time, if desired. Lay the
chiles in  a casserole dish which will hold them(buttered of course) and
cover with this mixture: in a blender add the eggs and the milk and
salt, blend for a few seconds and then add the flour to make a
batter,pour this over the stuffed chiles, or chiles rellenos which means
just that! Bake about half an hour or longer until a toothpick comes out
clean, in a 350F oven,uncovered....let stand to set for about ten
minutes and then serve with my previous Mexican rice!! This is truly an
unforgetable dish, which will make the A list, Deb & Dan! Cheers, Doug
in BC

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