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Stuffed Chili Rellenos

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      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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