CAPISTRANO CHILI RELLANO
3-4 (4-ounce) cans whole chilies
8 ounces grated sharp cheddar cheese
1 (4-ounce) can chopped chilies
1 (12-ounce) can evaporated milk
Salt, pepper, garlic salt and seasoning salt to desired taste.
Split whole chilies to lay open flat and clean by removing all large seeds. Cover bottom of a 9-inch x 13-inch pan with a layer of whole chilies. Sprinkle with half of cheese. Top with remaining whole chilies, then remaining cheese, then chopped chilies. Beat eggs and evaporated milk, adding desired seasoning. Pour egg mixture over chilies and cheese. Bake at 350 degrees for 45 minutes to an hour. Recipe will not be hot as long as all large seeds are removed from whole chilies. Serve as a side dish for Mexican food or as a breakfast dish.
Note: Layers can be assembled ahead of time and egg mixture added just prior to cooking.