Chile Rellenos, 3 of 4

2 cans of Ortega whole chiles cut lengthwise,
remove the seeds,
lay flat in a greased 9x 13 baking dish.

3 cup of sharp cheddar or
4 cheese Mexican mixed shredded cheese
Layered over the chiles
Add 4 or 5 chopped scallions

Add 1 1/2 cups of shredded Mozzarella cheese.

Whisk 6 fresh eggs in a medium sized bowl

Pour in 3 cups of milk and mix together

Add some salt

Gradually add in 3/4 cups flour and stir.

Add in one can of chopped chiles to your egg
mixture and pour into your baking dish.

Bake this souffle uncovered for 50 minutes
at 325 to 350 degrees.

When it is solidified enough to have an inserted knife come out clean, add a mixture of 1 1/2 cups Mozzarella cheese about 16 oz of salsa or more as needed to cover the top of the Chile Rellenos. Return to oven for 10 more minutes to melt the cheese and heat the salsa. Let the dish cool and set up for about 15 minutes before serving. We add a bowl of salsa on the table for our guest to add more to taste if they desire. Delicious with a green salad, refried beans or Mexican rice and warm tortillas.