This is one of my hubs favorite meals, he loves chili rellenos and this is an easy sub for that. I would like to try it with some poblano peppers that have been roasted in the oven, peeled and then diced! SO YUMMY!
1 can whole green chilis (7oz) or you can roast and peel your own, I like to get chopped green chilis or chop my own.
1 1/2 c shredded coby jack cheese
3/4 lb ground beed
1/4 c chopped onion
1 c. milk
4 eggs
1/4 c flour
1/4 tsp salt
1/8 tsp pepper
Split the chilis you are using, if you are using chopped canned drain well. Arrange the chilis on the bottom of a greased 2 qt baking dish. Top with cheese. In a skillet brown beef and onion, drain. Spoon over cheese. In a bowl, mix eggs, milk flour and seasonings until smooth. Pour over beef/pepper mixture. Bake uncovered at 350 for 45-50 minutes or until knife inserted comes out clean.
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