Ingredients:

• 6 small chili rellenos
• 1 cup milk
• ½ cup flour
• 2 eggs, beaten with a fork
• 1/4 teaspoon salt
• 1 pound Cheddar cheese, shredded (about 4 cups)
  

Directions

1. Turn the broiler on high. Place chiles on a pan.
2. Cook for about 5 minutes and then turn over and cook for about 5 more minutes or until they look charred.
3. Peel off the waxy skins.

4. Preheat oven to 375°F.

5. Slit open green chiles; remove seeds. Rinse chiles and lay flat on paper towels to dry.
6. In a medium bowl, whisk milk and flour with beaten eggs, Season batter with salt.

7. Layer half of chiles in bottom of a greased 1½-quart baking dish.

8. Top with half of cheese and pour on half of batter. Repeat with remaining chiles, cheese, and batter.
9. Place in middle of oven and bake 30 minutes.