Chili Rellanos
purchased from Sanderson Estate in Bonham, Texas in 1984. I have made
these several times and they are fabulous
24 ounces canned whole green chilies, drained
1 pound pepper jack cheese, grated
2 eggs, slightly beaten
3/4 cup buttermilk
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350. Remove seeds from chili peppers (I don't
because I like the seeds). Rinse and pat dry. Grease shallow baking
dish and make 3 layers each of chili peppers
and cheese, starting with a layer of peppers. In a small bowl
combine eggs, milk, flour, paprika, baking powder and salt. Beat
with a fork until well mixed. Pour over layers in baking dish. Bake
at 350 for 40 minutes.
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