Ingredients

• 1 Large Can Chilis, Canned Ortega or Whole/Fresh Poblano's
• 1 Lb Cheese, Cheddar or Monteray Jack(or both), grated
• 4 eggs
• 1 cup Milk
• 1/4 Tsp Baking Powder
• 2 Tbsp Flour
• 1 Small can Tomato Sauce

Instructions

1. Preheat oven to 350^o.

2. Prepare a 8” square pyrex baking dish.

3. Split chilis open, wash out the seeds & stem & pat dry with a paper towel

4. You will need half of the chilis for the bottom layer and half for the top, so make sure you purchase enough cans to do this.

5. Place a layer of chilis, opened flat, on the bottom of the pyrex dish.

6. Cover with the grated cheese.

7. Beat eggs, milk, flour & baking powder together and pour over the cheese.

8. Cover with another layer of chilis placed flat on top

9. Drizzle the tomato sauce over the last layer of chili’s. (You can use any kind of thin sauce you want)

10. Bake until firm, for about 30 – 35 minutes.

11. This can be served warm as part of your dinner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

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