Baked Chili Relleno Puff
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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