May cause temporary blindness...

Alright so I might have lied a little when I said I was going to "post the recipe tomorrow" being as tomorrow was yesterday... Nonetheless it is Friday and now you have something to look forward to making over the weekend. A couple of weeks ago my mom made this Chile Relleno Casserole and I was in heaven. I mean it's a ton of cheese and chiles and it's to. die. for. Credit needs to be given to my Aunt {from Colorado} who made it first, and apparently hers was better than my moms! There is a warning with this recipe though: Wash hands thoroughly after handling the chiles. Especially if you wear contacts. 

Ingredients:

• 9 fresh green chiles 
• 1 pound Monterey Jack cheese 
• 4 eggs
• 1 cup milk
• 1/4 cup flour
• 1/2 teaspoon salt
• a dash of black pepper
• 3 cups grated mild Cheddar cheese

I started this the night before I planned on making it for dinner. The chiles take a little TLC to prepare, and I've laid it out in pictures for you {because I'm nice like that}. 

Step 1 - Broil the chiles on a cookie sheet until the skin bubbles and browns.

Step 2 - Remove chiles from oven and place them in a paper bag. Why? I don't know   that's what it says to do. Let them sit in the bag for 15 - 20 mins or until cool enough to touch.

Step 3 - Peel the skin off of the chiles - yes they will be slimy. DON'T TOUCH YOUR EYES.

Step 4 - Once you've finished peeling, slice the chile down the middle on one side, and remove all seeds. SERIOUSLY - DO NOT TOUCH YOUR EYES.

Step 5 - Now that your chiles are ready, place them in an ungreased dish and place 1/4 inch slices of Monterey Jack cheese inside each one. 

Step 6 - Mix together eggs, flour, milk, salt & pepper and pour over the chiles.

Step 7 - Sprinkle the cheddar cheese over chiles until covered.

Bake uncovered at 350 degrees for 45 minutes.

Let cool for 15 minutes.

THE END. 

Happy Friday.

Happy Weekend.

I probably won't see you guys until Wednesday... and I'm not at liberty to tell you why yet. I hope everyone has a wonderful next couple of days. If you stalk me on Instagram or Twitter you might get some clues as to what I'm up to.