Title: Stuffed Chili Rellenos
Categories: Entree Tex Beef
Yield: 4 Servings

		GUY ATTWOOD
1	cn	Whole Ortega chilies
		Monterey Jack cheese; grated
6	oz	Crab;and/or cooked and diced
1/2	lb	Very sharp cheddar cheese grated
3		Eggs
1/4	c	Milk; please use whole milk
1	tb	Bisquick; heaping
1	ts	Flour; for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each chili flat. In the bottom of a well buttered glass oven dish; place a layer of chilies. Dust the jack cheese with a small amount of flour. Mix together the crab and/or shrimp with the Jack cheese. Place a thin layer of this mix over the bottom layer of chilies. Place another layer of chilies on top and repeat process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered. Remove from oven and reduce heat to 300*F. Mix together the batter--you may have to double the batter to be sure you cover the dish well--and pour over the chilies. Add the cheddar cheese and cook, COVERED, slowly in a 300*F oven until done. You will know it is done when a knife inserted in the middle comes out relatively clean. If the center does not set up completely after about 30 minutes, don't worry just serve it up with a salad and, I like corn with it.

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