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Baked Chili Rellenos

12 lg Green chilis or 3 4 oz cans
8 oz Monterey Jack cheese
1 c Flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 Eggs, slightly beaten


Sift flour with baking powder and salt, then add cornmeal. Blend milk with eggs then combine with dry ingredients. Grease an oblong baking dish 8 x 10 inches generously with butter. Peel green chilis if using fresh. Cut 8 ounces of Monterey Jack cheese into long narrow strips. Slit chilis and insert cheese. Place the chilis in a row in the dish. Pour batter over chilis and bake in a 350 degree oven for about 30 minutes, until the batter is golden. Serve immediately.


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