Baked Chile Rellenos

Doesn't that sound GOOD on a rainy/windy day? Think I will make 'em tomorrow. Here ya are:
(doesn't give # of servings - this is from Delicious Recipes - a collection of recipes from the Greater Kellog, Idaho Chamber of Commerce in 1994!!! Cool Beans).

1 large can whole green chiles, drained
1 lb. sharp cheddar cheese, grated
1/2 lb. pepper Jack* cheese, grated
4 eggs, beaten
1/8 cup flour
1/2 t. sea* salt
1 large can evaporated milk
Sliced black olives*
Sour cream*
Guacamole*
Chopped green onions*
Pico de Gallo*
Siracha or Frank's Red Hot sauce*
Lime tortilla chips*
Lime wedges*

Remove seeds from chiles. Soak in cold water for two hours or longer. Drain on paper towels. Line bottom of greased 9x13" dish with split chiles. Top with layer of cheddar, and a layer of pepper Jack for color contrast. Beat eggs, salt, flour, and milk together, and pour over cheese. Bake at 375 for 35 mins. or until set. Let rest for at least 5 mins. before cutting. Top with a dollop (starting at the bottom) each of guacamole, sour cream, olives, and green onions. Serve lime flavored tortilla chips and pico de gallo alongside. Sriacha, Or Frank's Red Hot sauce, and a small bowl of lime wedges should also be offered.

I'll let you know what I think of this.

Make a list of your talents and gifts today, and ponder upon them. Is there some passion there you are not addressing that would be SO much fun to explore?? Just sayin'................

Love,

MM