Baked Chili Relleno Puff

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3 7 ounce cans whole green chilies, cut into strips

5 corn tortillas, cut into strips

1 pound Monterey Jack cheese, grated

1 cup thick green salsa

8 eggs, beaten

½ cup milk

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion salt

½ teaspoon freshly ground pepper

Paprika, for garnish

Generously grease a 9 x 13 inch baking pan. Layer half of the chilies over the bottom of the pan. Top chilies with ½ of the tortilla strips. Top the strips with half of the cheese, then all of the salsa. Repeat layers of chilies, tortillas and cheese.

Preheat oven to 350 degrees. In a medium-sized bowl beat eggs, milk, cumin, garlic powder, onion salt and pepper. Pour over layers in pan. Color garnish with paprika. Bake uncovered for 40-45 minutes, until light and puffy. Let stand for 10 minutes, then slice.

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