Guest Author - Vannie Ryanes
These Chili Relleno Bars are delicious as part of an appetizer dish with cut red and yellow sweet peppers, brocolli spears, small meatballs and cocktail franks. Serve as a snack with served with a cup of tea or coffee. If serving as a snack, add grapes and sliced pears.
4 oz. green chilies
1/2 lb. cheddar cheese, grated
1 large egg
1/2 cup milk
1/4 cup flour
Salt and pepper to taste (use fresh ground pepper if possible)
Preheat oven to 350 degrees.
Drain green chilies, remove seeds. Mix egg, salt, pepper, flour, milk and beat well. Grease a small pan (8 X 8 or 9 x 10 for thinner bars). Press chilies in pan and pour mixture over the chilies. Sprinkle with grated cheese. Bake 40 to 45 minutes or until nicely browned.
Allow to cool before cutting into small bars. Can be served immediately.
Makes 30 to 40 pieces, depending upon size of bar.
* Make a double batch, Chili Relleno Bars may be frozen.