I almost forgot about recipes for this month! Here is an easy one that is also SUPER YUMMY (and serves 4 people)! I love chile rellenos, but have had ZERO luck making them UNTIL I tried this recipe!

Ingredients:

• 1 (7-ounce) can whole green chile peppers (there were 5 peppers in the can)
• 5 ounces Monterey Jack cheese
• 4 beaten eggs
• 1/3 cup milk
• Half a cup flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (about 3 ounces) shredded cheddar cheese

Directions:

• Preheat oven to 350 degrees.
• Drain peppers split them lengthwise and remove the seeds.
• Cut cheese into logs and put a log into each pepper, you will probably have to adjust the size of your logs, you want it to fill the pepper, but also be able to close the pepper around the cheese, a little bit of opening is okay, though.
• Place peppers in a greased 10 X 6 baking dish.
• Mix eggs, milk, flour, baking powder, and salt together until smooth. Pour over peppers. Top with cheddar cheese. Bake for 30 minutes.

You can use just about any kind of cheese or combination of cheeses for this awesome recipe, don’t be afraid to experiment! You can even add some Rotel! YUMMMM! Just be sure to drain it well before adding it to your egg mixture!

(I served mine with a side of homemade guacamole and a black bean salsa!)