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CHILE RELLENO "SOUFFLE" 
Great for a Mexican side dish.

8 oz. cheddar cheese
8 oz. Mozzarella cheese
8 oz. Monterey Jack cheese
3 sm. cans whole green chile peppers

Split and rinse out chile peppers. Mix all cheeses together. Layer cheese and peppers. Combine 2 eggs, 1/2 cup flour and 1 cup milk. Pour over top. Bake 30 minutes at 350 degrees. When serving top with taco sauce or salsa if desired.
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