-CHILE RELLENOS-
20 oz Whole green chiles
1    Lg onion
1 tb Cumin
1    Salt to taste
8 oz Sharp cheddar, grated
13 oz Can evap. milk
13 oz Can tomato sauce
1 lb Lean ground beef
2    Cloves garlic, minced
3 tb Chile powder
8 oz Monterey jack, grated
4    Eggs, beaten
1 tb All purpose flour

-TOPPINGS –
1 c Sour cream
1 c Chopped pecans (optional)
1 c Raisins (optional)

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat
with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and
salt. Stir. In a greased 9×13″ pan, layer chiles, beef and additional
chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk
and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin
and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If
preparing ahead of time, do not cover with tomato sauce until time to
bake.) Serve toppings in seperate bowls and let guests help themselves.