Egg Dishes

Chili Rellenos Bake Recipe

            This recipe appeared in the recipe section of our book Where the Road Ends.  It was donated by one of the tenants, Kelly Berry.  We loved the recipe and eventually used it for Sunday brunches at the Copper Mine.  It is both easy and delicious.

27 ounces whole green chilies
1 pound Jack cheese
3/4  teaspoon baking powder
3/4 teaspoon salt
3/4  cup flour
6 eggs
1/2  cup milk
1/2 pound shredded cheddar cheese

            Drain chilies. Cut Jack cheese in thick strips, and fit inside each chili. Place chilies in rows in a greased 13” x 9” pan. Blend the remaining ingredients (except shredded cheese) in blender and pour over chilies. Top with shredded cheese and bake at 350º for 45 minutes, until golden brown. Serves 6.