Title: Chiles Rellenos Casserole W/marinara
Categories: Soup Mexican
Yield: 4 Servings

4	lb	Jack cheese, cut in strips
1	cn	4 oz green chiles, seeded
4		Eggs
1/3	c	Milk
1/2	c	Flour
1/2	ts	Baking powder
1	c	Grated sharp cheddar cheese
1	cn	Marinara sauce
		Pitted ripe olives(garnish)

Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1 1/2 qt. baking dish.

Beet eggs until thick and foamy, add milk, flour and baking powder - blend.

Pour egg batter over chiles - cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with heated marinara sauce and olives.

Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under broiler until popped and brown. Then peeled and seeded.

I also increased the recipe by half. Very good.

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