Stuffed Chili Rellenos

---------- Recipe via Meal-Master (tm) v8.02

Title: STUFFED CHILI RELLENOS
Categories: Main dish, Tex-mex, Beef
Yield: 4 servings

GUY ATTWOOD
1 cn Whole Ortega chilies
Monterey Jack cheese; grated
6 oz Crab;and/or cooked and diced
1/2 lb Very sharp cheddar cheese
-grated
3 Eggs
1/4 c Milk; please use whole milk
1 tb Bisquick; heaping
1 ts Flour; for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each
chili flat. In the bottom of a well buttered glass
oven dish; place a layer of chilies. Dust the jack
cheese with a small amount of flour. Mix together the
crab and/or shrimp with the Jack cheese. Place a thin
layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat
process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix
together the batter--you may have to double the batter
to be sure you cover the dish well--and pour over the
chilies. Add the cheddar cheese and cook, COVERED,
slowly in a 300*F oven until done. You will know it is
done when a knife inserted in the middle comes out
relatively clean. If the center does not set up
completely after about 30 minutes, don't worry just
serve it up with a salad and, I like corn with it.

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