Huevos Italiano

-

Or" How I Tricked My Italian Children Into Eating Chili Relleno
1 7 Oz. Can of Whole (Med./Mild) Ortega Chili’s
15 Small “Fingers” of  Pepper Jack Cheese
3 Cups Grated Pepper Jack Cheese
12 Eggs
2 Cups Milk
8 Tbs. Flour
1 Tsp. Baking Powder
2 Tsp. Crumbled Basil
1 Tsp. Crumbled Rosemary
1 Tsp. Salt
Warmed Marinara Sauce

Cut chili’s into 15 strips.  Wrap strips around “fingers” of cheese.  Place chili/cheese pieces in bottom of large coated baking dish.  This portion of the dish can be done the night before to save time in the morning.  Also, if you need to grate cheese it should be done the night before to save time.  Cover the baking dish with the “fingers” with foil or saran and refrigerate.

In the morning, beat eggs lightly, add milk & dry ingredients and whip until all flour is absorbed.  Pour this mixture over the chili’s.  Cover evenly with the grated cheese.  Bake at 350 degrees for approximately 40 minutes...until puffed and golden on the top.  Allow to cool 10 minutes before cutting into 15 even squares.  Some of the “puff” will go away as the dish cools.  Brush on a thin coating of the warmed marinara sauce.
-

"Originally this was my Chili Relleno Casserole.  Being good little Italian children, my daughter's Deniese and Danielle, would each anything, if you put marinara on it.We ate ours with a mild salsa....until the day I, as all Mother's do, took a  bite from one of the kid's plates.  It was really good!  The dish was then renamed "Huevos Italiano" and we all switched from salsa to marinara". 

 Thanks girls!