---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STUFFED CHILI RELLENOS
  Categories: Main dish, Tex-mex, Beef
       Yield: 4 servings
  
            GUY ATTWOOD
       1 cn Whole Ortega chilies
            Monterey Jack cheese; grated
       6 oz Crab;and/or cooked and diced
     1/2 lb Very sharp cheddar cheese
            -grated
       3    Eggs
     1/4 c  Milk; please use whole milk
       1 tb Bisquick; heaping
       1 ts Flour; for dusting cheeses
  
    Drain the chilies. Plan about 4 per person. Open each
   chili flat. In the bottom of a well buttered glass
   oven dish; place a layer of chilies. Dust the jack
   cheese with a small amount of flour. Mix together the
   crab and/or shrimp with the Jack cheese. Place a thin
   layer of this mix over the bottom layer of chilies.
    Place another layer of chilies on top and repeat
   process ending with a top layer of chilies.
   
    Cook in a 375*F oven for 7-10 minutes; uncovered.
    Remove from oven and reduce heat to 300*F. Mix
   together the batter--you may have to double the batter
   to be sure you cover the dish well--and pour over the
   chilies. Add the cheddar cheese and cook, COVERED,
   slowly in a 300*F oven until done. You will know it is
   done when a knife inserted in the middle comes out
   relatively clean. If the center does not set up
   completely after about 30 minutes, don't worry just
   serve it up with a salad and, I like corn with it.
  
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