Chilies Rellenos Recipe
- 1 (7 ounce) can whole green chilies, drained
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 3 eggs
- 3 cups milk
- 1 cup biscuit mix
- seasoned salt to taste
- Salsa
- Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies on the bottom of an 11-in. x 7-in. x 1-1/2-in. baking dish. Top with cheeses. In a bowl, beat eggs; add milk and biscuit mix. Blend well; pour over cheese. Sprinkle with salt. Bake at 325 degrees F for 50-55 minutes or until golden brown. Serve with salsa.
