Chili Rellenos

1lb grated cheddar cheese
1lb grated Jack cheese
2 lg cans Ortega green chiles
1 lg can evaporated milk
2 eggs
2 T. flour
1 sm. Jar Ortega mild salsa

In a 9 x 13-inch pan, layer cheese, then chiles (washed and cut open). Make 2 layers. In small bowl, mix milk, flour and eggs. Pour mixture over chiles evenly. Bake 45 minutes at 350 degrees. Pour salsa over top and bake another 15 minutes. Serves 8-10.

Michelle’s notes: Can easily be divided into to 8 x 8-inch pans. I freeze the other pan and then thaw it, and cook as directed above. It doesn’t need a full 45 minutes in a smaller pan. Check it around 30 minutes and see what you want and how “crispy” you want it. I like serving it with Spanish rice and beans.

Cheese Ball

CHEESE BALL
2 cups shredded cheddar cheese
1 pkg. - 3 oz. cream cheese, softened
3 tbls. Mayonnaise
½ teaspoon Worchestershire sauce
dash onion salt
dash garlic salt
dash celery salt
1/4 cup chopped ripe olives
Combine until smooth, add olives last. Roll into ball. Wrap in plastic wrap and chill. If desired roll in chopped parsley or chopped nuts.